Preheat the oven to 200C. If the pastry is frozen, allow it to defrost at room temperature for 15 minutes.

Line a baking sheet with greaseproof paper and lay the pastry on the paper. Take a sharp knife and lightly score around the pastry about a centimetre in from the edge. This allows the pastry around the edges to puff up beautifully and gives you a guide of where to lay the fruit.

Brush the beaten egg all over the pastry. This will help the edges go a lovely golden colour during baking and help the fruit stick to the pastry.

Drizzle a little maple syrup on the pastry where your fruit will go.

Slice your fruit into thin, even slices. Lay the fruit along the pastry taking care to overlap it slightly. This helps stop the thin edges of the fruit from burning.

Brush a little extra egg wash over the top of the fruit. Sprinkle over the thyme leaves and drizzle with some more maple syrup.

Bake for approximately 20 minutes until the pastry is puffed and golden. Serve warm or at room temperature.

Once the tart is out of the oven, if you wish to glaze it to give the fruit some extra shine, melt the apricot jam in a small saucepan with a teaspoon of water until runny. Brush carefully over the fruit and allow to cool for 10 minutes before serving.