Ginger Plum Tart

Name: Ginger Plum Tart
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings.
Ingredients: 1 sheet refrigerated pie crust; 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

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

Ingredients

1 sheet refrigerated pie crust
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

Directions

Preheat oven to 400°. On a work surface, unroll crust. Roll to a 12-in. circle. Transfer to a parchment-lined baking sheet.
In a large bowl, toss plums with 3 tablespoons sugar and cornstarch. Arrange plums on crust to within 2 in. of edges; sprinkle with ginger. Fold crust edge over plums, pleating as you go.
In a small bowl, whisk egg white and water; brush over folded crust. Sprinkle with remaining sugar.
Bake until crust is golden brown, 20-25 minutes. Cool on pan on a wire rack. Serve warm or at room temperature.

Nutrition Facts

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

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Originally published as Plum Tart in Light & Tasty June/July 2006

Reviews

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Average Rating:

JMartinelli13

Sep 25, 2016

I'm pie crust challenged, so I'm happy to take advantage of a store bought pastry. It's not overly sweet, which showcases the taste of the plums and I served it with some vanilla ice cream. Freshly whipped cream would be another great choice. Don't like plums? Give it a try with apples, pears or peaches, they'd all work well with the ginger.
needsomezzzs

Nov 19, 2010

not too sweet, served with custard