Any Fruit Tart

This is my go-to tart for any occasion – from afternoon tea to after-dark. Look no further than the season’s fruit bounty for the sweetest results.

1½ cups plain wholemeal spelt flour, plus

extra for dusting

⅓ cup raw caster sugar

125g very cold unsalted butter

¼ cup ice-cold water

1 teaspoon vanilla extract

Pure maple syrup or honey, to glaze 1 tablespoon demerara sugar

4 sprigs lemon thyme, to serve Vanilla bean yoghurt or ice cream, to serve

ALMOND FILLING

⅓ cup almond meal

2 teaspoons finely grated lemon rind ⅓ cup raw caster sugar

6 plums, stones removed and quartered 1 cup fresh or frozen blueberries

Place the flour and sugar in a bowl. Using a box grater, grate the butter into the flour. Add the water and vanilla, using your fingertips to combine until a soft dough forms. Shape into a disc.

Dust the pastry with extra flour and roll out between two sheets of non-stick baking paper until you have a rough 30cm round that is about 4mm thick. Place onto a baking tray and refrigerate until firm. Remove the top sheet of baking paper.

Preheat oven to 180°C.

Almond filling: To make the almond filling, mix the almond meal, lemon rind and sugar together. Sprinkle over the pastry, leaving a 5cm border.

Top with the plums and blueberries. Fold the excess pastry over to form an edge.

Using a pastry brush, glaze the fruit with maple syrup or honey and sprinkle the pastry with demerara sugar. Bake for 40-45 minutes or until crisp and golden.

Serve the tart warm or cold with lemon thyme sprigs, vanilla bean yoghurt or ice cream. Serves 8

Choose your own fruit combination. You could use either 8 apricots, 6 plums, 3 peaches, or 4 nectarines, halved and stones removed. You could also swap the blueberries for strawberries or blackberries. In the cooler months, try sliced apples or pears with frozen berries for a tangy pop of flavour.