The silly season, with back-to-back gatherings and entertainment can have its moments of excess. To tackle the overflow of too-ripe fruits in your bowl this season, our favourite Tart recipe — made this time with pear and rhubarb — has proven to be flexible, lending itself to any sweet, tart or stone fruits. Any combination, sprinkled with a little sugar and wrapped in hand rolled pastry will be delicious.
The goal here is flavour, not looks, the more imperfect the pastry the better - an appearance that suggests the hand that worked it. Made with love, above all. Add ginger if using plums, or cinnamon if using apples. Here is a recipe that will become your own, an easy go-to for any last minute plans...