Orchard Tart

Preheat the oven to 200C. Unroll the pastry onto a lined baking sheet, and score a 1cm border around the edge. Brush the pastry with beaten egg.
Mix the pear and apple slices with the lemon juice. Sprinkle the centre of your pastry rectangle with a mixture of cinnamon and ground almonds, then top with the apple and pear slices. Sprinkle with brown sugar, and bake for 35 mins until the pastry is golden and puffed. Brush with warm apricot or peach jam to make a quick glaze, then serve with a dollop of crème fraîche.

35 mins

6 serving

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