Fruit tart with cheese filling

SERVES 8

For the rough puff pastry (Use half this amount and freeze the remainder)

MAKES 600g (1lb 5oz)

180g (6oz) cold butter, cold 225g (8oz) plain flour, plus extra

for dusting

30g (1oz) cornflour

½ tsp salt

80ml (3fl oz) cold water, cold 2 tbsp cold soda water, cold 70g (¾oz) butter, softened cold water

For the tart and filling

5 tbsp apricot jam crème fraîche, to serve

(optional)

175g (6oz) cream cheese

or mascarpone

3 tbsp icing sugar

1 tbsp plain flour or cornflour

(cornstarch) a few scrapings of fresh lemon

or orange zest (optional) 3 apples, pears or fresh figs

(approx. 600g (1lb 5oz) of fruit) 1 free- range egg, mixed with

1 tsp water

1 tbsp Demerara (sugar crème fraîche, to serve

(optional)

For the pastry dough, cut the cold butter into thin slices and put in the fridge.

Whisk together the flour, cornflour and salt in a large bowl. Blend in the cold butter with your fingertips or a pastry blender until the mixture resembles very coarse meal. You want to see pieces of butter. Add the cold water and soda water, then stir with a fork just until a dough forms.

Turn the dough out onto a lightly floured work surface. Quickly knead the dough together and shape into a 10x15cm (4x6in) rectangle. Wrap the dough in parchment and refrigerate for 2 hours (or up to 24 hours). This resting time allows the dough to hydrate, the gluten to relax and the butter to re-stabilize.

On a lightly floured surface, roll out the dough into a 15x40cm (6x15in) rectangle, about 5mm (¼in) thick.

Spread half the softened butter on the upper two-thirds of the dough. Fold the bottom end of the dough into the centre, then the other end (with the butter) over it, like a letter, to make three layers of dough. Turn the dough so the closed edge is on the right. Roll out the dough to a rectangle again and smear the rest of the softened butter on the upper two-thirds of the dough. Fold the bottom third to the centre and the top third over it like a letter. Wrap and chill for 45 minutes.

Give it two or three more turns without the butter, letting it chill for 20 minutes before rolling and turning. Et voila! Rough puff pastry!

For the tart, brush a bit of water onto a baking sheet, then line with parchment. This creates steam while baking.

Keep the surface and rolling pin lightly dusted with flour. Roll out the dough to a rectangle, 22x32cm (8½x12½in) and place on the parchment. If at any point you feel the dough sticking, put it back in the fridge to cool for 15 minutes. Using a ruler, even up the sides so they are straight.

Have a small glass of cold water and a pastry brush ready. Cut strips of dough 1cm (½in) wide from all four sides. Lightly brush the sides of the pastry with water. Gently place the strips onto the edges of the rectangle to make a flat frame. Lightly prick the bottom of the pastry and brush with apricot jam. Return the baking sheet to the fridge for 1 hour before baking. This stabilises the dough and ensures that the butter is truly cold so the pastry will remain flaky.

For the filling, in a stand mixer or with a hand-held electric whisk, beat together the cream cheese or mascarpone with the icing sugar. Stir in the flour or cornflour and citrus zest, then set aside.

Halve the apples or pears and remove the cores. Cut into pieces 4mm (¼in) thick. If you’re using fresh figs, slice them into 5mm (¼in) rounds. Set aside.

Preheat the oven to 210°C/ Gas Mark 6.

Smear the cheese filling evenly over the tart. Avoid the sides so they can properly puff up while baking. Arrange the sliced fruit in a nice pattern on top of the filling. Beat the egg with the water. Lightly brush the frame with the egg glaze. Sprinkle the fruit with some Demerara sugar.

Bake in the oven for 40- 45 minutes. Check the tart after 30 minutes; if it is taking on too much colour, cover with parchment and continue to bake. After 10 minutes, remove the parchment for the final 5-10 minutes of baking. Bake until the tart is beautifully puffed up and a rich, golden colour. Do bake the tart long enough. Serve with a dollop of crème fraîche, if desired.

To freeze the unused dough, roll it out to 25x40cm (10x16in), place on a lightly floured piece of parchment and roll up. Wrap airtight and freeze for 6 months.