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Plum & tarragon puff tart with a ginger nut crumble
Ed Smith's recipe only takes a little effort, but the fresh herbs and spiced biscuits work so well with the fruit that this is more than the sum of its parts. Serve warm with cold custard, vanilla ice cream, double cream or crème fraîche.
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Ingredients
5 tbsp golden caster sugar
600g plums, halved, stones removed
8 sprig/s tarragon
60g ginger nut biscuits, crushed to a powder
30g butter, melted
A little neutral oil, for greasing
320g pack Jus-Rol All Butter Puff Pastry Sheet
50g ground almonds
1 No.1 Madagascan Vanilla Custard, cold, to serve
Method
Preheat the oven to 200°C,
gas mark 6. Move an oven
shelf to the top 1/3 of the
oven. Add 3 tbsp of the sugar
and all but 2 of the halved
plums to a mixing bowl.
Combine well and leave to
macerate for 10 minutes.
Chop the remaining plums
into 1-2cm dice. Transfer to
a small pan and add the
remaining 2 tbsp sugar, 1 sprig
tarragon and 4 tbsp water.
Bring to a rapid simmer and
cook for 3 minutes, mushing
the fruit with a fork. Take off
the heat and drain the syrupy
liquid through a fine sieve into
a cup. Transfer the tarragon
sprig to the syrup. Leave to
steep. Combine the biscuit
crumbs and melted butter to
create a loose crumble, then
set aside.
Grease a large baking tray
with a little oil, then line it with baking parchment.
Unroll the pastry and set
it on the parchment. Using
the back of a knife, score a
2cm margin, without cutting
through, around the edge.
Sprinkle and spread the
almonds evenly on the middle
of the pastry (avoid scattering
into the margin). With the tart
in portrait aspect, arrange the
plum halves, cut-side down, in
3 neat lines over the almonds.
Using a flexible spatula, scrape
any residual sugary juices
from the pan over the fruit.
Slide 6 of the tarragon sprigs
underneath the plums. The
tarragon will impart some of
its flavour into the fruit juices
as they cook out, and the
almonds will prevent the base
from becoming soggy.
Carefully move the tart,
on its tray, to the hot oven.
Bake for 20-25 minutes, then remove, closing the door to
retain the heat. Sprinkle the
crumble over the plums and
return to the oven for
5 minutes, until the pastry is
golden and well-puffed and
the plums soft and still juicy.
Pick and finely chop the
leaves from the final tarragon
sprig. Using a pastry brush,
paint the plum and tarragon
syrup over the raised edge of
the tart, pouring any excess
over the plums. Sprinkle with
the chopped tarragon and
serve with the custard.
Cook’s tip
Cool, cover and chill remaining plum from making the syrup to serve with yogurt for breakfast.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,764kJ/ 422kcals
Fat
23g
Saturated Fat
13g
Carbohydrates
45g
Sugars
24g
Fibre
2.8g
Protein
7g
Salt
0.4g
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