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
- Preheat the oven to 180oC/160oC fan/Gas mark 4.
- 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.
- This will make an edge for the tart, and hold in the filling.
- Mix the apple and plum slices with brown sugar, ginger, ginger root, and maple syrup.
- 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.
- Reserve any liquid from the fruit for drizzling over at the end of the cooking time.
- Mix together the almonds and 30 ml brown sugar; sprinkle over the fruit.
- Bake for 20 – 25 minutes, until the pastry edges have puffed up.
- Pour the leftover syrupy liquid over the tart.
- Dust with icing sugar; serve with thick Greek yoghurt, mascarpone cheese, cream or ice-cream.