Caxton magazines staff
Richard and Simone Hirsch select a few favourite recipes from their cookcook to serve at a stylish summer lunch
INGREDIENTS
- 1 x 500g sheet butter puff pastry, thawed
- 4 apples, like Granny Smith, Golden Delicious or Pink Lady, peeled, cored, and sliced
- 4 plums, washed, and sliced into wedges
- 50ml + 60ml dark brown sugar
- 6ml ground ginger
- 2 small pieces fresh ginger root, peeled and finely grated
- 100ml maple syrup
- 60ml slivered almonds
TO SERVE:
- icing sugar, thick Greek yoghurt, mascarpone cheese, cream or vanilla ice cream
METHOD
- Preheat the oven to 160–180ºC. Place the pastry on a greased baking sheet. With a sharp knife, score a border about 2cm from the outside edge all the way round, making sure not to cut all the way through the pastry. (This will create a raised edge for the tart and hold the filling in.) Prick the middle with a fork to stop it from rising.
- Mix the fruit with 50ml brown sugar, the ground and fresh ginger and maple syrup.
- Arrange the fruit on the pastry, taking care not to allow it to spill over onto the scored border. Reserve any liquid from the fruit for drizzling over the tart at the end of the cooking time.
- Mix together the almonds and 60ml brown sugar and sprinkle over the fruit.
- Bake for 20–25 minutes, until the pastry edges have puffed up. Pour the leftover fruit juices over the tart.
- Dust with icing sugar and serve warm with a dollop of yoghurt, mascarpone cheese or cream or a scoop of ice cream.
This recipe makes 1 tart and serves 4 people
