If you have never enjoyed the flavours of grilled fruits then try this flan. The secret is to slice the fruit thinly so that it cooks quickly and make sure the fruit goes right to the edges of the flan so there are no burnt pastry edges. I've used a lovely collection of yellow and orange coloured fruits.

Ingredients

• 2 sheets pre-rolled puff pastry
• ¼ fresh pineapple, peeled
• 2 peaches, halved and stoned (or use apricots or a mix of both)
• 1 banana, peeled
• 50 grams butter, melted
• 2 tblsp brown sugar
• ¼ cup passionfruit pulp (bottled is easiest here)
• icing sugar for dusting

Method

1. Cut 2 x 18 cm circles from each sheet of puff pastry. Place on a greased baking tray and prick well all over. Bake at 230°C for 10 minutes until well browned.
2. Brush well with half the melted butter. Finely slice the peaches, pineapple and banana and arrange the fruit scattered randomly on top of each puff pastry round.
3. Drizzle with the remaining butter and sprinkle the sugar over evenly. Grill under a moderately high heat for about 5-8 minutes until the fruit is sizzling and browned.
4. Allow to cool before brushing with the passionfruit pulp. Chill well before serving with clotted or double cream and a dusting of icing sugar.