If you make your own pastry you need a batch of short sweet or pate brisee, as they say in French. I used a sheet of thawed frozen.
1 Fold over the edges of the pastry square by about 2cm to make a firmer border. Place on a greased baking tray and rest in the fridge.
2 Mix together 8 sliced, stoned plums, half a cup of raisins and quarter of a cup of pecan nuts with the juice and zest of a lemon. You can use other dried fruits or nuts as well as this combination.
3 Add 2tbsp of flour and half a cup of sugar (some plums are more tart than others so adjust the sweetening to suit). Let this sit for a while so the plums start making juices.
4 Pile the fruit mix in the middle of the rested pastry sheet and form a rustic open-faced tart by folding the pastry towards the centre of the tart.
5 Glaze the pastry and bake in a medium oven till the filling is bubbling and the pastry is cooked (check the bottom as well as the edges).By Grant Allen