Fruit-full!

Rustic harvest fruit tart

This crispy, cheat’s rough puff pastry works wonderfully with soft juicy berries and plums – and the Elizabethan glaze (the frothy egg white with sugar) adds an extra layer of crunch you’ll recognise from Eccles cakes.

■ Serves 10 ■ Prep 20 mins plus chilling and overnight freezing ■ Cook 35 mins VEGETARIAN

140g blackberries
225g blueberries
4 plums, stoned and chopped
4 tbsp granulated sugar
3 tbsp cornflour
1 orange, zested
custard or clotted cream, to serve

FOR THE PASTRY

200g butter in a block, frozen
300g plain flour, plus extra for dusting
5 tbsp granulated sugar, plus a little extra for sprinkling
1 egg white

1 The morning before you want to make the tart, remember to put the butter in the freezer – try wrapping it in foil first (it will keep it colder when you hold it to grate later).

For the pastry, mix the flour