This is a great rustic tart that uses whatever fruit is in season. Beautiful with stone fruit and berries as well as apples, rhubarb and so on.
1¼ cups flour
3 tbsp sugar
75g cold butter
½ tsp vanilla paste
2 tbsp plain yoghurt
2-4 tbsp cold water
In a food processor whizz the flour and butter until it resembles breadcrumbs. Add the vanilla, yoghurt and 2 tbsp water and mix adding a little more water if needed to bring the dough together in a ball. Wrap the pastry in cling film and rest in the fridge for 30 minutes.
On a lightly floured surface roll the pastry into either one large circle or four smaller ones. Layer the pastry with sliced fruit leaving an 1cm edge around the circumference. Fold this edge over the fruit to form a crust. Sprinkle fruit with cinnamon sugar and bake at 180°C for 20-25 minutes.