Ginger Plum Tart
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
YIELD: 8 servings.
Sweet cravings, begone: This free-form plum tart is done in only 35 minutes. It's extra awesome when served warm. —Taste of Home Test Kitchen
Ingredients
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1 sheet refrigerated pie crust
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3-1/2 cups sliced fresh plums (about 10 medium)
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3 tablespoons plus 1 teaspoon coarse sugar, divided
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1 tablespoon cornstarch
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2 teaspoons finely chopped crystallized ginger
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1 large egg white
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1 tablespoon water
Directions
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1.
Preheat oven to 400°. On a work surface, unroll crust. Roll to a 12-in. circle. Transfer to a parchment-lined baking sheet.
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2.
In a large bowl, toss plums with 3 tablespoons sugar and the cornstarch. Arrange plums on crust to within 2 in. of edge; sprinkle with ginger. Fold crust edge over plums, pleating as you go.
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3.
In a small bowl, whisk egg white and water; brush over folded crust. Sprinkle with remaining 1 teaspoon sugar.
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4.
Bake until crust is golden brown, 20-25 minutes. Cool in 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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