Sweet cravings, begone: This free-form plum tart is done in only 35 minutes. It's extra awesome when served warm. —Taste Recipes Test Kitchen
Ginger Plum Tart
Ginger Plum Tart
Prep Time
15 min
Cook Time
20 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
Directions
- Preheat oven to 400°. On a clean work surface, unroll dough. Roll out to a 12-in. circle. Transfer to a parchment-lined baking sheet.
- 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.
- In a small bowl, whisk egg white and water; brush over folded crust. Sprinkle with remaining 1 teaspoon sugar.
- 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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