Free-form stone fruit tart

Doug Sherring

This is a fun way to show off all the stone fruit colours. I used Yellow Shiro, Red Santa Rosa and Black Amber plums. The polenta mix helps absorb some of the juices and stops the pastry becoming too soggy.

Ingredients

1 sheet	Sweet short pastry, 22cm square
10 pieces	Stonefruit, ripe, halved or sliced from the stone (Main)
2 Tbsp	Polenta, fine
2 Tbsp	Raw sugar

Directions

1. Preheat the oven to 180 degC and line a baking sheet with baking paper.
2. Mix together the polenta and 1 tbsp sugar.
3. Sit the pastry on the paper and leaving a 2cm margin around the edges, spread the polenta and sugar mix on to
4. the pastry. Arrange the fruit slices on to this, keeping them close together.
5. Fold the margins on to the fruit. Don't be too fussy as it's a rustic-style tart.
6. Sprinkle the last tbsp of sugar over the fruit and place the tart in the middle of the oven.
7. Bake until the pastry is cooked and the fruit is soft and starting to colour. This will take 20-30 minutes.