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Ginger Plum Tart

 Ginger Plum Tart
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
8 ServingsPrep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 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 egg white
  • 1 tablespoon water

Directions

  • 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.
  • 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.
  • In a small bowl, whisk egg white and water; brush over folded pastry.
  • Sprinkle with remaining sugar.
  • 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.
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,

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Ginger Plum Tart (continued)

Nutritional Facts: 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.