Plum, Ginger & Walnut Tarts
Ingredients
Pastry:
320 g ready rolled shortcrust pastry
120 g unsalted butter, softened
130 g golden caster sugar
2 large eggs
150 g ground walnuts (you can grind your own in a food processor)
2 tbsp plain flour
2 tsp ground ginger
1 tsp ground cinnamon
0.5 almond extract
0.25 tsp vanilla extract
6 ripe plums, de-stoned and sliced
2 tbsp apricot jam, warmed
3 walnuts, roughly chopped
Filling:
175 g breadcrumbs, from a day-old white loaf
700 g golden syrup
1 lemon zest
2 tbsp lemon juice
2 medium eggs, lightly beaten
3 tbsp double cream
Custard:
200 ml double cream
200 ml whole milk
4 egg yolks
2 tsp cornflour
3 tbsp caster sugar
1 tsp vanilla extract
Instructions
Step 1
Preheat the oven (opens in a new window) to CircoTherm® Intensive 190°C and place the universal pan in the oven on level 1 to heat up.
Step 2
Unroll the pastry and put 6 x 10 cm diameter loose-bottomed tart tins to one side. Cut the pastry into six squares - they should be bigger than the tart cases.
Step 3
Use the pastry to line the cases and push the pastry right into the grooves of the cases. Cut off excess pastry, but leave a bit of an overhang, as they will shrink back slightly during baking. Put to one side.
Step 4
Place the butter and sugar in a large bowl and beat it together with a wooden spoon for a couple of minutes – until fluffy. Stir in the eggs until mixed, then stir in the ground walnuts, flour, ginger, cinnamon, almond extract and vanilla extract.
Step 5
Divide the mixture between the tart cases and smooth out with the back of a spoon.
Step 6
Arrange slices of plum on the top of each tart in a circular pattern.
Step 7
Place the tarts in the oven, directly on the hot universal pan and bake for 18-20 minutes, until golden.
Step 8
Remove from the oven and whilst the tarts are still hot, spread over the warm apricot jam.
Step 9
Sprinkle on the chopped walnuts and serve either warm or cold, topped with cream or ice cream.
