Plum & ginger tart
A quick but impressive autumnal tart, made using ready-made puff pastry to keep life simple
- Prep: 15 mins
Cook: 25 mins
- Serves 8
- Easy
Ingredients
- 50g dried breadcrumbs
- 50g light muscovado sugar, plus 1 tbsp
- 25g crystallised ginger, chopped
- 1 egg white, lightly beaten
- 300g puff pastry
- 600g plums, halved and stoned
- clotted cream or ice cream, to serve
Method
-
Heat oven to 200C/180C fan/gas 6.
Mix together the breadcrumbs, sugar,
ginger and egg white. Roll out the pastry
and cut into a 35cm round. Transfer to
a large baking sheet, then use a fork to
spread the crumb paste over the centre
of the pastry to within 7cm of the edges.
Cover with the plums, cut-sides up, and
sprinkle with 1 tbsp sugar.
-
Flip the pastry over the plums to create
an edge, pleating or pinching it together
with your fingers to keep in place. Bake
for 20-25 mins until the pastry is crisp
and golden. Cool for 5 mins on the baking
sheet, then slide onto a large, flat serving
plate or board. Serve warm cut into
wedges with clotted cream or ice cream.
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