Fresh Fruit Tart
We used ready-rolled sweet shortcrust pastry we cut out a large
circle to fit our tart case. We pricked the base of the pastry
before covering in baking parchment and filling with baking beans.
  
We then blind baked them for about 15 minutes. For our filling
we used pineapple chunks, a sliced nectarine and raspberries.
  
We also had some rhubarb which we softened down in a warm pan
with some brown sugar until reduced and sticky and sweet.
  
We then spread a layer or the rhubarb sauce on the bottom of
the pastry before layering it with the pineapple pieces and nectarine
slices.
  
We placed some raspberries in the centre before dusting it generously
with icing sugar.
  
We then baked it in the oven for about 10 minutes until warm
and juicy.
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