The smell of a sweet pie baking in the oven is a thing to inspire childlike delight, the bubbling filling encased in crumbly, buttery pastry. Make the most of the late summer fruit harvest with these three stonking recipes: grown-up plum and sauternes, a sophisticated pear and chocolate frangipane and a crowd-pleasing jam tart

RECIPES AND FOOD STYLING JEN BEDLOE AND LOTTIE COVELL PHOTOGRAPHS TOBY SCOTT STYLING DAVINA PERKINS AND OLIVIA WARDLE

ALWAYS A WINNER

Mini plum and sauternes pies, p36

Mini plum & sauternes pies

MAKES 4 MINI PIES. HANDS-ON TIME 45 MIN, OVEN TIME 30 MIN

MAKE AHEAD

Make the pastry (step 1) up to 12 hours ahead and chill. Or freeze for up to 1 month. The filling (step 2) will keep chilled for up to 48 hours. The unbaked pies will keep in the fridge for 12 hours.

FOOD TEAM’S TIPS

To make one large pie, use a 2 litre round pie dish; cut the pastry to fit it in step 3. For crisp pastry on a big pie, put a pie funnel in the centre (step 4) of the pastry lid to let the steam escape. If you don’t have a pie funnel, cut a cross or 2-3 slits in the lid instead. Freeze leftover egg whites in a food bag clearly labelled with the quantity and date.

FOR THE PASTRY

• 200g plain flour, plus extra to dust

• 100g unsalted butter

• 80g caster sugar

• 3 large free-range egg yolks (see tips; reserve 1 white for glazing)

• Splash milk

FOR THE FILLING

• 800g plums, quartered and stoned (about 8 large plums)

• 200g caster sugar, plus extra