I am back to city living, this time in Nottingham after my split from Newcastle. At the moment I am surrounded by green fields one day and stone streets the next. On my days off in the city I am getting to know and love the new apartment. I have learnt that the large wooden windows fill the rooms with sunshine and sunsets; the plant makes beautiful shadows on the wall; the living room table is not high enough to get your legs under and the oven door does not quite close properly. In order to feel properly at home in a new place I need to bake. With an abundance of rhubarb in the fridge and a discovery of how cheap fruit is in Aldi, I christened the apartment with rhubarb, plum and cinnamon puff pastry tarts.

Puff pastry tarts are the definition of simplicity. Unless you are going to attempt to make the puff pastry yourself, you just take it from a packet, fill with ingredients of your choice and bake in the oven for a golden brown flakey treat. Given the simplicity of the pastry base, the filling needs to be full of flavour. The rhubarb has a sharpness, the plums give a sweetness and the cinnamon adds a warmness to the tarts. It is good to have a soft filling to contrast the crisp flakey puff pastry. During the baking, the plums and rhubarb soften releasing juice. The juice is a combination of all the flavours, but thankfully it does not give the tarts a soggy bottom!

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The beautiful windows are the perfect place to photograph from. They let an abundance of natural light into the room making everything look all the more beautiful.

The Recipe – Makes 5

1 pack of puff pastry
100g rhubarb
50g plums
1 tbsp. cornflour
100g caster sugar + 1 tsp for sprinkling.
2 tsp. cinnamon
1 egg, beaten

– Pre heat the oven to 200 degrees celsius.
– Unroll the puff pastry and using the rim of a bowl, cut out circles.
– Chop the rhubarb and plums into 1cm pieces.
– Mix together the cornflour, sugar and cinnamon.
– Add this mixture to the fruit and leave for a few minutes.
– Place the pastry circles onto a baking sheets lined with baking parchment.
– Place some of the fruit mixture in the centre of each pastry circle.
– Fold the pastry in towards the centre and brush the pastry with the beaten egg.
– Sprinkle the extra sugar around the pastry edges.
– Bake in the oven for 30 minutes until golden brown and the fruit has softened.