For 4 people: 250g ripe greengages (alternatively use mirabelle plums), 200g blackberries, 1 readymade puff pastry, 1 egg, beaten, sugar.
Pre-heat the oven to 200°C. Rinse the plums and blackberries under water, in a sieve. Drain them, cut the greengages in half and remove the stones. Roll out the pastry. Lay the greengages and blackberries over half the pastry. Sprinkle lightly with sugar. Fold over the pastry and seal the edges with water. With the tip of a knife, draw a pattern on top of the turnover then brush with eggwash using a pastry brush. Bake in the oven for approximately 10 to 15 minutes, checking regularly. Serve hot.
Perfect with a Conegliano Valdobbiadene DOCG Prosecco Superiore, Ca’Di Rajo 2013. Delightful, fruity nose of pineapple. Lush attack nicely offset by freshness, showing more of the closely-integrated, seamless, harmonious tropical fruit.