Rachel Allen was brought up in Dublin and left home at eighteen to study at the world-famous Ballymaloe Cookery School. Rachel is now a busy ...
200 g (7oz) strawberries, hulled and sliced
5 small–medium nectarines (about 400g/14oz in total), stones removed and flesh cut into 5mm (¼in) thick slices
1 tblsp lemon juice
1–2 tbsp caster sugar
500 g (1lb 2oz) ready rolled puff pastry (or roll out a block of puff pastry to a thickness of about 4mm/1/8in)
Preheat the oven to 220°C (425°F), Gas mark 7.
Place the strawberries and nectarines in a bowl and mix together with the lemon juice and caster sugar (adding more or less sugar depending on how sweet the fruit is).
Trim the pastry into a 25 x 30cm (10 x 12in) rectangle and transfer to a baking sheet. Carefully arrange the strawberries and nectarines in overlapping alternate slices on top of the pastry, leaving a 1cm (½in) border all the way round.
Place in the oven and bake for 20–25 minutes or until the pastry has turned golden and the fruit is bubbling and slightly caramelised. Serve immediately, perhaps with a little mascarpone.