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Plum & ginger tart

Plum & ginger tart

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

Nutrition:
HighlightNutrientUnit
kcal238
fat11g
saturates5g
carbs33g
sugars17g
fibre2g
protein4g
low insalt0.49g
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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 plum , halved and stoned
  • clotted cream or ice cream, to serve

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2009

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