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.