Fresh fruit tarts

Preheat oven to 220C line 2 biscuit trays with baking paper. Slice peach and nectarines into eights and cut plums away from seed. Set aside.

Dust the bench with a little plain flour just to stop pastry from sticking. Place the defrosted roll of pastry on the floured bench. Cut neat discs of pastry from the sheet then place on the tray. (Cut the discs close to each other to maximize usage) prick each discs several times. Brush the pastry discs with beaten egg and sprinkle with a little cinnamon sugar.

Randomly divide the peach and nectarine between each discs or keep each discs as one type. Sprinkle fruit with Brown sugar and place into oven. Turn oven to 200C Bake for 15 minutes until puffed and golden. Base will be golden too.

Serve straight from oven, with a dusting of icing sugar