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.
Serves 6
• 10 pieces ripe stone fruit, halved orsliced from the stone • 1 sheet short sweet pastry, 22cm square • 2 tbsp fine polenta • 2 tbsp raw sugar
1. Preheat the oven to 180C and line a baking sheet with baking paper.
2. Mix together the polenta and 1 tbsp sugar. Sit the pastry on the paper and leaving a 2cm margin around the edges, spread the polenta and sugar mix on to the pastry. Arrange the fruit slices on to this, keeping them close together.
3. Fold the margins on to the fruit. Don't be too fussy as it's a rustic-style tart.
4. Sprinkle the last tbsp of sugar over the fruit and place the tart in the middle of the oven. Bake until the pastry is cooked and the fruit is soft and starting to colour. This will take 20-30 minutes.
