Jam (try my stone fruit or raspberry jam)
Turn oven on 350 degrees.
Roll the dough out and place it in an oiled (and preferably parchment lined) tart pan.
Prick the bottom of the dough with a fork and parbake for 12 minutes.
Remove from the oven and add the jam and fruit.
Bake for 15 minutes. Cool and enjoy (maybe top with some ice cream…)
In the option pictured below, I used peach jam and nectarines.