This weeks recipe is quite simple and allows you to very easily change up the flavour combo. Stone fruit has finally come into season, so I've chosen plums, but the sky is the limit. Love apricots? Change out the jam and fruit. This would work beautifully with fresh berries (or frozen), apples and pears, figs or cherries.
3 large plums, stone removed and thinly sliced
2-3 tablespoons plum jam
250g plain flour
125g cold butter, diced
100g muscovado sugar
1 tablespoon cold water
Preheat the oven to 190C. For the pastry, combine the butter, sugar and flour in the bowl of a food processor and blitz for 15-20 seconds, or until it resembles fine bread crumbs. Add the water, just enough to bring the dough together.
Place in the fridge until firm - around 30 minutes.
Divide the pastry into 4-6 pieces and roll out until thin circles. Coat with the jam, leaving a 1-2cm boarder. Arrange the plum in a circle and fold over the edges of the pastry.
Bake for 15-20 minutes or until golden brown.
Serve warm with a big scoop of icecream.