Open Plum-and-Apple Tart, with Gingery Syrup

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Open Plum-and-Apple Tart, with Gingery Syrup

This is a moreish, easy-to-make dessert or tea-time treat. The fruit fills the need for something a little bit healthy, while the pastry and maple syrup makes it indulgent. The flavours in this recipe marry well; plums and apples, ginger and almonds, make excellent combinations.

Makes 1 tart using 250 g pastry (serves 2)

1 x 250 g sheet frozen, butter puff pastry, thawed
2 apples, such as Granny Smith, golden delicious or Pink Lady, peeled, cored, and sliced
2 plums, washed, and sliced into wedges
25 ml dark brown sugar
3 ml ground ginger
1 small piece fresh ginger root, peeled and finely grated
50 ml maple syrup
30 ml slivered almonds
30 ml dark brown sugar

  1. Preheat the oven to 180oC/160oC fan/Gas mark 4.
  2. Place the thawed pastry onto a greased baking sheet. With a sharp knife, score about 2 cm from the outside edge, making sure not to cut all the way through.
  3. This will make an edge for the tart, and hold in the filling.
  4. Mix the apple and plum slices with brown sugar, ginger, ginger root, and maple syrup.
  5. Arrange the fruit evenly over the inside of the pastry, taking care to keep the scored edges free. Use all the fruit by piling it up in the centre – take care not to spill onto the edges of the pastry.
  6. Reserve any liquid from the fruit for drizzling over at the end of the cooking time.
  7. Mix together the almonds and 30 ml brown sugar; sprinkle over the fruit.
  8. Bake for 20 – 25 minutes, until the pastry edges have puffed up.
  9. Pour the leftover syrupy liquid over the tart.
  10. Dust with icing sugar; serve with thick Greek yoghurt, mascarpone cheese, cream or ice-cream.
Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.