I make this often with stone fruit, especially purple plums, or frozen mixed berries. A fantastic, easy-to-make pie that’s the perfect way to enjoy those intensely tart, purple prune plums that are in season during late summer. There’s only one crust and folding the dough over the fruit before baking gives a rustic effect that’s visually stunning. I got the idea of a mixture of almonds, flour and sugar under the fruit from ace chef Jacques Pepin; it stops the juice from making the crust soggy. I like to make pastry in the food processor; you can also do it by hand using a wire hand pastry blender.

Dough:

1¼ cups all-purpose flour
¼ tsp salt
1 tbsp granulated sugar
1 cup (8oz/250g) cold butter, cut in chunks
¼ cup sour cream or plain yogurt
3 to 4 tbsp iced water

Almond Layer:

3 tbsp ground almonds
3 tbsp all-purpose flour
¼ cup granulated sugar

Fruit Layer:

3½ cups stone fruit, pitted and sliced thinly or berries
¼ cup granulated sugar
3 tbsp apricot, peach or apple jelly

1 egg, lightly beaten

For dough, combine flour, salt and sugar in bowl of food processor. Add butter. Pulse a few times until mixture resembles coarse crumbs. Add sour cream and iced water through feeder tube, pulsing, until mixture forms a ball. Transfer dough to bowl. Gather into ball; cover in plastic wrap. Chill in fridge at least 30 minutes.

Meanwhile, for Almond Layer, add all ingredients to bowl.

Preheat oven to 400F.

Bring dough to room temperature. On floured surface, roll into circle about 14 inches/35 cm in diameter. Drape over rolling pin; transfer to baking sheet (I like a round pizza pan with holes in it for better browning.)

Sprinkle almond mixture over dough to within 1 to 2 inches/2.5 to 5 cm of border.

For Fruit Layer, arrange sliced stone fruit, slightly overlapping, in concentric circles on top of almond mixture, again leaving dough border bare. Sprinkle fruit with sugar, reserving about 1 tablespoon. Carefully fold edges of dough over fruit, pleating as you go, to form rustic tart. Brush dough border with lightly beaten egg and sprinkle it with remaining tablespoon of sugar. Bake in oven about 40 minutes or until crust is golden brown and fruit is bubbly.

Cool on wire rack. Melt jelly in microwave or over medium heat in small saucepan; brush over fruit. Serve with vanilla ice cream, thickened yogurt or crème fraiche.

Makes 10 to 12 servings.