Red Plum & Ginger Tart

Method

1. 1

   Preheat the oven to 200°C/fan 180°C/gas mark 6. Line the tart tin with non-stick baking paper to come up the sides.

2. 2

   To make the ginger base, put the biscuits with the stem ginger into a food processor and blitz until finely ground and the stem ginger has mixed into the biscuit crumbs. Add the melted butter and pulse until it is evenly combined and the biscuit mixture is beginning to clump.

3. 3

   Press the mixture firmly onto the base and up the sides of the tin to form an even layer. Place the tin on a baking sheet and bake in the oven for 5–7 minutes. Remove from the oven and leave to cool in the tin.

4. 4

   While the ginger base is baking, prepare the plums. Combine the maple syrup, sugar, butter and thyme in a small saucepan over a low heat and stir until the butter has melted and sugar has dissolved.

5. 5

   Halve and stone the plums, then place face down in an ovenproof dish and pour over the syrupy sauce. Bake in the oven for 15–20 minutes, depending on size and ripeness of the plums. The fruit should have just begun to soften. Remove from the oven and set aside.

6. 6

   In a bowl, beat the mascarpone with the cream and ginger syrup or honey until well combined.

7. 7

   Just before you are ready to serve, remove the ginger base from the tin, then top with the mascarpone mixture, spreading it just to the edge of the base. Finally, in a higgledy-piggledy manner, top with the sticky plums and carefully pour over any remaining juice. Decorate with fresh thyme.

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