Ginger Plum Tart Recipe
Ginger Plum Tart Recipe photo by Taste of Home

Ginger Plum Tart Recipe

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Sweet cravings, begone: This free-form plum tart is done in only 35 minutes. Plus, it extra-awesome when served warm. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:8 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 8 servings


  • 1 sheet refrigerated pie pastry
  • 3-1/2 cups sliced fresh plums (about 10 medium)
  • 3 tablespoons plus 1 teaspoon coarse sugar, divided
  • 1 tablespoon cornstarch
  • 2 teaspoons finely chopped crystallized ginger
  • 1 large egg white
  • 1 tablespoon water

Nutritional Facts

1 piece equals 190 calories, 7 g fat (3 g saturated fat), 5 mg cholesterol, 108 mg sodium, 30 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit


  1. Preheat oven to 400°. On a work surface, unroll pastry sheet. Roll to a 12-in. circle. Transfer to a parchment paper-lined baking sheet.
  2. In a large bowl, toss plums with 3 tablespoons sugar and cornstarch. Arrange plums on pastry to within 2 in. of edges; sprinkle with ginger. Fold pastry edge over plums, pleating as you go.
  3. In a small bowl, whisk egg white and water; brush over folded pastry. Sprinkle with remaining sugar.
  4. Bake 20-25 minutes or until crust is golden brown. Cool on pan on a wire rack. Serve warm or at room temperature. Yield: 8 servings.
Originally published as Ginger Plum Tart in Light & Tasty June/July 2006, p41

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Reviewed Nov. 19, 2010

"not too sweet, served with custard"

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