INGREDIENTS 

• 1 sheet ready-rolled puff pastry 
• Fruit of your choice – any combination of apple, mango, banana and kiwi works well
• 50g butter or margarine
• 40g icing sugar
• 60ml maple syrup 

METHOD

1. Preheat the oven to 220C (Gas 8)

2. Grease a shallow baking sheet with a little butter or oil and dust with flour (or, if you prefer, cut a sheet of non-stick baking parchment to exactly fit the tray).

3. Unroll the pastry. For individual tarts, cut into squares, rounds or whatever shapes you like. For one big tart, simply trim any dry edges of the pastry with a sharp knife

4. Lay the pastry onto the baking sheet and prick holes at 2cm intervals all the way over it (this stops it rising in the wrong places!)

5. Peel the fruit that you’re using (not necessary for apples), slice thinly, and arrange on top of the pastry. You need enough fruit to cover the pastry in a single layer, leaving a 1cm margin all around the edges. 

6. Melt the butter or margarine and brush all over the fruit and the edges of the pastry

7. Dust the icing sugar all over the fruit and pastry (it’s going to melt and caramelise to a clear coating in the oven)

8. Place the baking sheet in the oven and cook for 15 minutes

9. Remove the sheet, and drizzle the maple syrup over the fruit (you may need to warm the syrup first to make it easier to drizzle). 

10. Return the sheet to the oven for just another 5 minutes, by which time the pastry should be golden and the caramel on the fruit glistening.