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Ginger Plum Tart Recipe

Ginger Plum Tart Recipe

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


  • 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.

Nutritional Facts

1 piece: 190 calories, 7g fat (3g saturated fat), 5mg cholesterol, 108mg sodium, 30g carbohydrate (14g sugars, 1g fiber), 2g protein Diabetic Exchanges: 1 starch, 0 fruit, 1 fat.

Reviews for Ginger Plum Tart

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Reviewed Nov. 19, 2010

"not too sweet, served with custard"

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