Summer fruit tart with Pimms, elderflower, rose and mint

This is a really quick easy tart that I made after work for dessert.  I added Pimms, elderflower cordial, rosewater and fresh mint to a handful of summer fruits and left them to macerate for a while, then strained the juices and added it to extra thick double cream to serve with the warm tart.  The fruit is simply sprinkled over some ready-made puff pastry with a few flaked almonds and a little sugar.  Stunningly simple and summery!

Ingredients

2 nectarines

2 plums

100g strawberries

100g blueberries

100g redcurrants

1 tbsp Pimms

1 tbsp elderflower cordial

1 tsp rosewater

1 tbsp chopped fresh mint leaves

300g ready-made puff pastry

2 tbsp flaked almonds

2 tbsp golden caster sugar

To serve

Extra thick double cream

Method

1. Slice the nectarines, plums and strawberries and place them in a bowl with the berries.
2. Add the Pimms, elderflower cordial, rosewater and mint and mix together.
3. Cover and place in the fridge for 30 mins.
4. Meanwhile, preheat the oven to 180°C and remove the pastry from its packaging to rest at room temperature for 30 mins.
5. Roll out the pastry and place on a lined baking sheet. 
6. Use a fork to prick a margin an inch from the edge of the pastry, and prick all over the centre.
7. Strain the fruit, reserving the juice.
8. Place the fruit all over the centre of the pastry, and sprinkle with flaked almonds and sugar.
9. Bake for 20-30 mins or until the pastry edge is golden.
10. Meanwhile, place the cream in a bowl and add the reserved juice. 
11. Beat with an electric whisk until thick.
12. Serve the tart while still warm with the flavoured cream.