Fall is a great time of the year, since it still offers the tail end of the summer produce, and introduces an abundance of the fall one, also. Here is a quick and easy recipe that requires few ingredients, but is definitely not short on taste. I made it with golden plums because they were beautiful and perfectly ripe, but feel free to use whatever fruit is in season and looks delicious.

Here is what you need:

1 thawed sheet puff pastry dough 

1 pound plums (I used golden ones, but Italian purple ones are also great, or use any that are available) 

3 to 4 tbs sugar (this depends on the ripeness and sweetness of the fruit) 

2 tsp lemon juice

1 tsp lemon zest

Good pinch of salt 

1 tbs cornstarch 

Sliced almonds (if using)

1 egg

Preheat oven to 400F. 

To prepare puff pastry:

Cut the thawed dough into four 5X5 inch squares.

Place on a baking sheet lined with parchment paper. Using a sharp knife, score the dough all around 1 inch from the edge (do not cut all the way through).

For the plums:

Depending on the size of the plums, half, quarter or slice them, removing the stone. Toss with lemon juice and zest, sugar, salt and cornstarch. 

Arrange the fruit into a mound in the center of the square. There will be some juice in the bowl, spoon a small amount over the fruit (not too much so it doesn’t spread all over the edges). Sprinkle few sliced almonds over the top. 

In a small bowl, whisk the egg. Lightly brush the egg over the edges of the pastry, then sprinkle with sugar. 

Bake for 20 to 25 minutes, or until the pastry is golden brown and plums are tender. 

Let rest for a few minutes (the hardest part is waiting!). 

Serve warm with vanilla ice cream and a dusting of powdered sugar.