Plum & ginger tart

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

  • Prep:15 mins
    Cook:25 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 238
  • fat 11g
  • saturates 5g
  • carbs 33g
  • sugars 17g
  • fibre 2g
  • protein 4g
  • salt 0.49g


  • 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


  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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