We’ve got the perfect weekend baking project! The rustic folds of pastry house a medley of sweet summer fruits in this free-form tart, here’s how to make it…

​YOU WILL NEED:
* ¼ cup (20g) desiccated coconut
* 1kg mixed stone fruit+, thinly sliced
* ⅓ cup (75g) caster  (superfine) sugar
* 1 egg, lightly beaten
* 2 tablespoons raw sugar
* 2 tablespoons honey

pastry

* 3 cups (450g) plain (all-purpose) flour
* ½ cup (110g) caster (superfine) sugar
* 125g cold unsalted butter, chopped
* 75g cold lard, chopped (see note, page 136)
* 1 tablespoon apple cider vinegar
* ½ cup (125ml) iced water
* 1 teaspoon vanilla extract

Click here for the full recipe 

NOTES:
+ We used plums, white and yellow peaches, and white and yellow nectarines.

+ Lard is a common addition to pastry dough, as it has a higher melting point than butter so will help the pastry keep its shape when cooking. We’ve used a combination of butter and lard in our pastries to give a rich, sweet flavour and a nice crisp crust. Find lard in the chilled section of the supermarket.