Plum & ginger tart
Ingredients
- Step 1 50g dried breadcrumbs
- Step 2 50g light muscovado sugar , plus 1 tbsp
- Step 3 25g crystallised ginger , chopped
- Step 4 1 egg white, lightly beaten
- Step 5 300g puff pastry
- Step 6 600g plum , halved and stoned
- Step 7 clotted cream or ice cream, to serve
Calories: 238
Carbohydrate: 33 g
Protein: 4 g
Fat: 11 g
Cook time: 40 minutes
Prep time: 15 minutes
Total time: 55 minutes
Servings: 8
TAGS
Dessert
Dinner
British
Josh Eagleton
30-60 minute
400 kcal or less
Autumn
Breadcrumb
Breadcrumb
Clotted cream
Dessert
egg
egg
ginger
Good Food
Main
Muscovado sugar
plum
Plum pie
plum
Pudding
Puff pastry
Puff pastry tart
Seasonal
Seasonal
Tart
Treat
Directions
- 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.