Here’s another simple concoction.

This Peach and Apple Tart is so simple I’m not even going to write a full recipe.

First off, see what you have in the cupboard. As well as a block of puff pastry we had some frozen cooking apple and a big jar of peaches in brandy. But you could use almost any fruit (or roast(?) veg if you want a savoury version).

By now you know how to make a pastry case and blind bake it. If not, see this BBC Food video; it works for shortcrust and puff pastry. I prefer to use bought puff pastry – as I did in this case – but I will make shortcrust (see here). I don’t worry about my results looking as pristine as in the video – this is neither a restaurant nor a competition!

When I’d got my blind-baked pastry case, I put a layer of apple in the bottom and topped it with the peach halves. There was some of the light syrup left from the peaches, so I drizzled a couple of teaspoons of this on the apple in the gaps between the peaches. I finished off with a few fragments of walnut and glazed the edges of the pastry with some more of the syrup.

This was then baked for about 30 minutes, covered with foil for the last 15 minutes to stop the pastry over browning. When removed from the oven I immediately glazed the peaches and pastry again with the syrup, and left it too cool before removing from the tin.

Had I had any I would have used either glacé cherries or candied peel instead of the walnuts. But the idea here is to use what you happen to have – and if necessary be able to rustle something up quickly.