Recipe Card

Plum & Ginger Autumn Tart


  • 500g Jus-Rol™ All butter shortcrust pastry
  • 1 rounded tbsp semolina
  • 100g Demerara sugar
  • 1 1/2 tsp ground ginger
  • 500g English plums quartered and stones removed
  • 2 x pieces stem ginger in syrup

Equipment required

  • 20 cm flan tin
  • Baking paper


  1. Preheat oven to 200ºC (180º for fan assisted ovens) /400ºF/ Gas M6
  2. Roll out pastry and line a 20 cm flan/tart tin or ring.
  3. Combine the semolina with 50g of sugar and one tsp of ground ginger. Scatter over base of pastry tart case.
  4. Arrange plums haphazardly in tart case. Thinly slice stem ginger pieces and place amongst plums. Combine remaining ground ginger and sugar and scatter over plums.
  5. Bake for 20 minutes or until pastry golden brown and plums tender.
  6. Drizzle with a generous dessertspoonful of stem ginger syrup and serve warm or cold with cream, crème fraiche or ice cream.

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