Plum & ginger tart
A quick but impressive autumnal tart, made using ready-made puff pastry to keep life simple
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, sugar 17g, 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
- 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
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Clotted cream & ginger ice cream
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 15 mins
Cook 25 mins
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
238 kcalories, protein 4g, carbohydrate 33g, fat 11 g, saturated fat 5g, fibre 2g, sugar 17g, salt 0.49 g
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03 April 2013
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07 April 2013
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