My home comforts: Light plum tart 

This is my most often cooked dessert, realistically because it’s so easy to make and I’m always pushed for time when cooking for more than four. I use whatever fresh fruit is available but plum is a favourite.

SERVES 8

500g puff pastry (preferably all butter)

flour, for dusting

10-12 ripe plums, halved and stoned

4 tsp sugar

3 tbsp redcurrant jelly

crème fraîche, to serve

• Preheat the oven to 220C/fan 200C/gas 8. Roll out the pastry on a lightly floured surface into a rough circle. Cut it into a disc about 28-30cm in diameter, using a large dinner plate as a guide. Transfer to a baking tray.
• Cut each plum across into 4 or 5 slices and arrange them slightly overlapping on the pastry. Sprinkle over the sugar and bake for about 20 minutes, until the pastry is puffed up, crisp and golden and the sugar has lightly caramelised.
• Meanwhile, put the redcurrant jelly into a pan with 2 teaspoons of water. Warm over a gentle heat until melted. Leave aside to cool slightly but do not let it set.
• Remove the tart from the oven and brush with the redcurrant glaze. Cut into 8 wedges and serve with crème fraîche.

TIP This would also work with ripe apricots, peaches or nectarines or with figs, apples or pears.