Plum and ginger tart recipe

60 ratings Rate
  • Serves 8
  • 30mins to prepare and 25mins to cook, plus 5mins for cooling
  • 220 calories / serving
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PlumGingerTart

Heat the oven to 180°C/200°/ Gas Mark 6. Mix together the breadcrumbs, sugar, ginger and egg white to form a paste.

Roll out the puff pastry and cut into a 35cm circle. Transfer to a large baking sheet, and 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 minutes until the pastry is crisp and golden brown.

Remove from the oven and leave to cool for 5 minutes on the baking sheet, slide onto a large flat serving plate or board, cut into wedges and serve warm.

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  • Ingredients

  • 50g fresh breadcrumbs
  • 50g Tesco Light brown muscovado Sugar
  • 25g crystallised ginger, chopped
  • 1 Tesco medium free-range egg white, lightly beaten
  • 300g Tesco ready made puff pastry
  • 600g plums, halved and stoned
  • Energy 935kj 220kcal 11%
  • Fat 9g 13%
  • Saturates 5g 25%
  • Sugars 13g 14%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 33.6g Protein 3.7g Fibre 1.8g

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