Plum, honey + ginger tart

Plum, honey + ginger tart

By
From
Eat This, My Friend
Serves
8
Photographer
Jade O'Donahoo; Huw Rogers

I remember the first time I made this recipe. My neighbour, who has a yard thick with unkempt fruit trees, dropped a bag of plums on my front doorstep. I pondered all the things I could make with them and came up with this tart. When it was in the oven, the realisation that after years of cooking I now know what pairings work well together put a smile on my face – and plums, ginger and honey do work blissfully.

Ingredients

Quantity Ingredient

Pastry

Quantity Ingredient
50g pure icing sugar
200g butter, cubed
375g plain flour
1 egg

Filling

Quantity Ingredient
200g butter
200g ground almonds
2 eggs, lightly beaten
200g mild honey
1 teaspoon ground ginger
5-6 plums, halved and pitted

Method

  1. To make the pastry, blitz the sugar, butter and flour in a food processor until the texture resembles breadcrumbs. Add the egg and pulse again until the dough comes together. If the mixture is a little dry, add a teaspoon or two of iced water. Shape the dough into a ball, wrap in plastic wrap and rest in the fridge for 1 hour.
  2. Preheat the oven to 180°C.
  3. Remove the dough from the fridge and turn out onto a lightly floured work surface. Roll out into a circular shape, about 4 mm thick, and lay over a greased loose-based flan (tart) tin, about 20 cm in diameter. Gently press into the sides then place a sheet of baking paper over the top and fill with pastry weights or dried beans. Blind bake for about 15 minutes, remove the pastry weights and baking paper and return to the oven for an additional 5 minutes. Remove from the oven and leave to cool.
  4. Lower the oven temperature to 150°C.
  5. To make the filling, cream the butter in an electric mixer until pale and fluffy. Add the ground almonds, eggs, honey and ginger and beat again until thoroughly combined. Pour the mixture into the cooled pastry case and smooth with a spatula. Press the plums into the mixture, cut side up, and bake for 50 minutes. Leave to cool in the tin, then remove and serve.
  6. The tart will keep in the fridge for up to 3 days.
Tags:
Vegetarian
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