Inspired by my love of gingerbread, ginger cake, Parkin and Grasmere Gingerbread, I developed this recipe for this course to deliver: texture, flavour, ooomph and deliciousness. The ginger flavour comes from dried ginger powder, fresh grated ginger and stem ginger; all three types of ginger bring something unique to the gingery party, especially the fresh ginger. It was tested by people staying with me at the time, and both during development and during filming, anyone eating this tart said it was absolutely gorgeous. The pastry is stunning too.
By making this dish, you will acquire and practice the following skills:
- Prepare spiced wholemeal pastry with flax, ginger, cinnamon, cardamom, and sugar.
- Chill, grate, and press pastry into tin for a rustic but even crust.
- Cook apples until soft while keeping plums intact for bite.
- Work with three gingers — fresh, stem, and ground — for layered spice depth.
- Flavour fruit with treacle, vanilla, lemon juice, and warming spices.
- Blind bake pastry with beans, then finish uncovered for even crispness.
- Prepare a crumble topping with flour, butter, and sugar; chill for texture.
- Assemble tart carefully, leaving fruit visible at the edges.
- Time almond topping so it toasts without burning.
Watch each video in turn, have a go at the dish, and use the quiz as a friendly nudge to make the skill your own.
#fruitgingerbreadtart
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