Plum & ginger tart

Plum & ginger tart

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(1 ratings)

Prep: 15 mins Cook: 25 mins


Serves 8
A quick but impressive autumnal tart, made using ready-made puff pastry to keep life simple

Nutrition and extra info


  • kcal238
  • fat11g
  • saturates5g
  • carbs33g
  • sugars17g
  • fibre2g
  • protein4g
  • salt0.49g
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  • 50g dried breadcrumbs
  • 50g light muscovado sugar, plus 1 tbsp
  • 25g crystallised ginger, chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 egg white, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 300g puff pastry
  • 600g plum, halved and stoned



    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • clotted cream or ice cream, to serve


  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.

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Comments, questions and tips

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7th Apr, 2013
Back for more!
3rd Apr, 2013
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.
19th Jun, 2014
Can you used another fruit?
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