Tartes aux pommes, aux poires ou aux prunes

• 4 pre-baked pastry bases
• 3–4 apples, pears or plums
• icing sugar

Pre-heat the oven to 200°C/400°F/Mark 6. Cut the fruit into four. Do not peel. Core the apples or pears or stone the plums and cut into thin slices.

Place overlapping slices of the fruit on the pastry squares (or circles), leaving a 6 mm/¼-inch border.