This quick tart looks and tastes more impressive than its simple assembly and six basic ingredients would imply. Serve with yoghurt or a spoonful of ice-cream for a satisfying pudding that makes the most of the glut of wonderful late-summer stone fruit.
250g puff pastry
12 plums or apricots, halved and de-stoned; 6 peaches or nectarines, quartered and de-stoned
1 tablespoon marmalade
1 teaspoon cinnamon
1 tablespoon golden caster sugar
1 egg, lightly beaten
- Pre-heat the oven to 180C / gas mark 4. Line a baking tray with baking paper.
- Roll out the puff pastry to the thickness of a £1 coin. Lightly prick holes all over the base with a fork, leaving a 3cm border all around the edge.
- Mix the marmalade with 1 teaspoon water and brush it all over the base, again leaving the border.
- Arrange the fruit in rows over the base.
- Mix together the sugar and cinnamon, then sprinkle all over the fruit – you might not need it all.
- Lightly brush the pastry border with beaten egg, then bake in the oven for 15-20 minutes until the border is risen and golden, and the fruit is soft.