Trim the excess dough, leaving 1/2inch to fold under so the rim is thicker than the rest of the crust.

Press into the pan, trim off the excess dough and chill at least 30 minutes.

Do not trim the excess dough hanging from the sides of the pan.

Roll out the pastry into a 10-inch circle, place it on top of the plums, cutting off the excess dough.

Trim the excess dough, leaving enough to seal and crimp the edges.

Trim off excess dough and prick bottom all over with a fork.

Trim excess dough, and seal edges with a little water.

Place it on top of apricots, cutting off excess dough.

"You have to trim the excess dough to make sure there's equal pasta to filling," he said.

Trim off all but 1/2 inch of the excess dough.