Preheat the oven to 180°C.
Line a baking sheet with parchment paper.
In a bowl, place the fruit pieces with the sugar, corn flour and cinnamon if using.
Toss to coat the fruits once or twice. The corn flour will help keep the juice of the fruit while baking and help create an extra light crisp layer.
On a lightly floured work surface, roll the pastry into an approximate circle or square about 20cm in diameter or 6-7cm for individual size.
Pour the fruit mixture over the pastry.
Tidy the pastry edges over the fruits if needed and brush the edges with egg wash if desired but it is not necessary. Sprinkle some flaked almond or hazelnut all around the pastry or over the tart.
Place in the oven for 25 - 35 minutes until golden brown and the fruits are bubbling.
Remove from the oven, serve warm or at room temperature with a dusting of icing sugar, and extra whipped cream.
