Plum & ginger tart
A quick but impressive autumnal tart, made using ready-made puff pastry to keep life simple
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
Cook 25 mins
- 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.
238 kcalories, protein 4g, carbohydrate 33g, fat 11 g, saturated fat 5g, fibre 2g, salt 0.49 g
Recipe from Good Food magazine, November 2009.
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http://www.bbcgoodfood.com/recipes/13369/
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Ingredients
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Clotted cream & ginger ice cream
This tangy ice cream is perfect for your ice cream maker but just as easy by hand
3
ratings
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
Cook 25 mins
Ingredients
238 kcalories, protein 4g, carbohydrate 33g, fat 11 g, saturated fat 5g, fibre 2g, salt 0.49 g
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