1 x packet ready roll puff pastry
4-6 eating apples, thinly sliced. *You can use other seasonal fruit such as rhubarb or plums
juice of 1 lemon
1 tsp vanilla
1-2 tbsp caster sugar
30g butter
optional: 2 tbsp apricot jam
* For a more indulgent feel you can spread some custard under the fruit (good quality shop bought will be fine) 

• Preheat the oven to 200*c. Unravel the pastry.  If you want to make individual tarts, cut the pastry into squares or cut out circles.  Alternatively cut a large circle or leave it as a rectangle.
• Peel and core the apples and slice them thinly. Place them in a bowl with the lemon juice and vanilla. Spread the apples over the pastry, leaving a 1cm border.  Curl up the edge of the pastry around the apples.
• Dot the apples with pieces of butter sprinkle with sugar. Bake in the oven for 10-15 minutes (individual tarts) or 15-20 minutes (large tart) until the pastry is golden and the apples are tender.
• To glaze the tart, melt the apricot jam and spread over the apples. Serve with thick cream or vanilla ice cream

For a quick savoury version

1 x jar onion chutney
1 x log of goats cheese
optional: fresh thyme leaves
optional: chopped walnuts  

 Unroll the pastry as above.  Spread the chutney over the pastry, leaving a 1 cm border, then fold up the edges.  Slice the goats cheeses and dot over, then sprinkle over some fresh thyme leaves and walnuts.  Bake in the oven as above