Name: Plum & ginger tart
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: British
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

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

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

Instructions

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.