Five Spice Plum Tart
A delicious summer fruit dessert.
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Ready Time
31 mins
31 mins
Preparation
15 mins
15 mins
Cooking
16 mins
16 mins
Serves
6
31 mins
Ready Time
Ready Time
15 mins
Preparation
Preparation
16 mins
Cooking
Cooking
6
Serves
Serves
Ming Tsai
Chef/Owner Blue Ginger and Blue Dragon Wellesley and Boston USA
Ming Tsai is a pioneer in East-West cuisine. In its first year, Blue Ginger was named "Best New Restaurant" by Boston Magazine, was nominated by the James Beard Foundation as "Best New Restaurant 1998," and in 2002 he was awarded “Best Chef Northeast," Since opening his Asian gastropub, Blue Dragon, in 2013 it has already been awarded one of Esquire Magazine's "Best New Restaurants 2013"
Ming also hosts and executive produces the Emmy-nominated public television show, Simply Ming, now in its twelfth season and is the author of five cookbooks.
Ingredients
- 1 sheet puff pastry, thawed
- 6 ripe plums, cut into wedges
- 1/2 teaspoon five spice powder
- 2 teaspoons cup castor sugar
- zest of 1 lemon
- 1 egg
- Dusting
- 1 teaspoon five spice powder
- 1/4 cup icing sugar mixture
Method
- Turn the Function dial to BAKE cook setting.
- Turn the Time dial to 1 hour.
- Turn the Temperature Dial to 200°C CONVECTION
- Press the START button
- Line a baking tray with baking paper. Cut the pastry so it forms a large circle. Prick the centre of the pastry with a fork, this helps the crust release steam and become crisp.
- Put the plums into a bowl, add the five spice powder, sugar and lemon and gently toss to coat the plums in the mixture.
- Pile the plums into the centre of the pastry leaving a 3cm border around the edge.
- Whisk together the egg and 1 tablespoon water, brush the egg wash around the border. Bake the tart for 16 minutes or until crisp golden.
- Combine the five spice powder and icing sugar mixture. Dust through a sieve over the top of the hot tart and serve.
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