Method

Combine the flour and butter in a processor or by hand, rubbing the butter into the flour until it resembles fine breadcrumbs. Add a splash of cold water to form a dough. Rest the dough in the fridge for 20 minutes before using.

Preheat the oven to 200C.

Roll the chilled pastry out on a floured bench to a circle approx. 35cm diameter; don't worry about ragged edges. Place on a lightly greased baking sheet.

Paint the egg yolk over the middle of the pastry with a pastry brush and sprinkle on the semolina. The semolina will absorb some of the juices that are released from the fruit during cooking, trapping them in a creamy layer, instead of the juices simply leaking out and making the tart soggy.

Pile prepared fruit into the centre, sprinkling with a little sugar as you go.

Fold in the edges of the pastry, leaving an open circle on top revealing the fruit. You can make your tart large and thin or small and deep according to how many people you need it to stretch to.

Brush the crust with egg white and sprinkle with sugar then bake for 35 minutes or until golden.

Try blackberry and apple or apricot with sliced almonds or apple and rhubarb, pear, walnut and ginger, apple and fruit mince.