Ginger Plum Tart Recipe

4.5 2 2
Ginger Plum Tart Recipe
Ginger Plum Tart Recipe photo by Taste of Home
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Ginger Plum Tart Recipe

Read Reviews
4.5 2 2
Publisher Photo
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
Featured In: 22 Best Summer Pies
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 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 large 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.
Originally published as Ginger Plum Tart in Light & Tasty June/July 2006, p41

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: 1-1/2 starch, 1 fat, 1/2 fruit.

  • 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.
Originally published as Ginger Plum Tart in Light & Tasty June/July 2006, p41

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Reviews forGinger Plum Tart

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JMartinelli13 User ID: 92779 254598
Reviewed 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."

MY REVIEW
needsomezzzs User ID: 4392298 62123
Reviewed Nov. 19, 2010

"not too sweet, served with custard"

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