Sliced Fruit Tart

For the pastry: sift the flour into a mixing bowl and stir in the salt and sugar. Gradually add enough yoghurt until the mixture just comes together. If it is too stiff add a little milk. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.

Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a deep 23cm|9" pie or flan dish.

For the filling: toss all the ingredients together until well combined and put into the pie dish.

Roll out the pastry on a lightly floured surface, large enough to cover the pie and lightly brush the edges with a little water. Place over the filling, pressing the edges to seal. Cut out a zig zag pattern from the centre of the pastry to reveal some of the filling.