1 Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

2 Unfold the puff pastry on a lightly floured surface and gently roll to even thickness. Transfer to the prepared baking sheet 🥐.

3 Score a 1 cm border around the pastry with a knife (don’t cut all the way through). Prick the inner area lightly with a fork to prevent excessive rising.

4 Brush the border with beaten egg to create a golden edge 🥚. Sprinkle the inner area with 1 tbsp sugar and a pinch of cinnamon if using 🍚🌰.

5 Arrange the peach slices and mixed berries in a single layer over the inner area, overlapping slightly for an attractive pattern 🍑🍓🫐. Zest a little lemon over the fruit and drizzle 1 tsp lemon juice for brightness 🍋.

6 Mix the melted butter with the honey or warmed apricot jam and brush lightly over the fruit for a glossy finish 🧈🍯.

7 Bake for 15–20 minutes, or until the pastry is puffed and golden and the fruit is tender. If fruit juices bubble too vigorously, place a small sheet of foil loosely over the tart for the last few minutes.

8 Remove from the oven and let rest 5 minutes on the baking sheet. Dust lightly with icing sugar if desired ✨.

9 Serve warm slices of the puff pastry topped with a scoop of vanilla ice cream and a sprinkle of fresh mint 🌿🍨.

10 Enjoy immediately for the best contrast between warm pastry and cold ice cream — perfect for sharing!