Plum & ginger tart

• dried breadcrumbs↗50g g
• light muscovado sugar↗50g g

  plus 1 tbsp

• crystallised ginger↗25g g

  chopped

• egg↗1

  white, lightly beaten

• puff pastry↗300g g
• plum↗600g g

  halved and stoned

• clotted cream↗

  or ice cream, to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Mix together the breadcrumbs, sugar, ginger and egg white. Roll out the pastry and cut into a 35cm round. Transfer to a large baking sheet, then use a fork to spread the crumb paste over the centre of the pastry to within 7cm of the edges. Cover with the plums, cut-sides up, and sprinkle with 1 tbsp sugar.

2. 2

   Flip the pastry over the plums to create an edge, pleating or pinching it together with your fingers to keep in place. Bake for 20-25 mins until the pastry is crisp and golden. Cool for 5 mins on the baking sheet, then slide onto a large, flat serving plate or board. Serve warm cut into wedges with clotted cream or ice cream.