4 - 6
- 2 cups peeled and chopped fruit (feijoa, apples, tamarillos, rhubarb, apricots, peaches, plums, whatever is in season)
- ½ cup white sugar
- 2 sheets ready puff pastry
- mascarpone or whipped cream, to serve
This is the easiest dessert but can be sensational if you use in-season fresh fruit. I've used feijoa and apple but stone fruit work just as well or rhubarb, tamarillos and pears.
Preheat oven to 180°C. In a pot, simmer fruit and sugar until the fruit softens and syrup thickens slightly (about 10 minutes).
Make a rectangle with your pastry sheets, joining them by moistening the edges and pressing firmly at the join. Place in a tart tin or on an oven tray, but if using a flat tray be sure to build up the sides roughly by folding the pastry at the edges, so that the fruit filling doesn't run out.
Smear spoonfuls of the fruit evenly down the length of the pastry. Bake for 20 minutes, or until the edges are puffed up and golden.
Allow to cool then gently lift out of the tin (if using) and serve on a flat board with whipped cream, mascarpone or cheat's cream - view the recipe here.