Plum & ginger tart

Plum & ginger tart

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Cooking time

Prep: 15 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 8

A quick but impressive autumnal tart, made using ready-made puff pastry to keep life simple

Nutrition and extra info

Nutrition info

Nutrition

kcalories
238
protein
4g
carbs
33g
fat
11g
saturates
5g
fibre
2g
sugar
17g
salt
0.49g

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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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, November 2009

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Comments

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lizleicester's picture
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Back for more!

lizleicester's picture
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Really delicious and easy to make. I kept the rectangular shape of the pre-rolled puff pastry. The ginger is what makes this pudding extra special.

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