Ginger Plum Tart: A Warm, Irresistible Dessert Delight

Discover the irresistible Ginger Plum Tart, a delightful fusion of sweet plums and zesty ginger in a flaky crust.

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Prep Time 10

Cook Time 25

Cooling Time 10

Total Time 35

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1 package Refrigerated Pie Crust Pre-made crust provides a flaky base.

For the Filling

10 medium Fresh Plums Sliced; can substitute with peaches or nectarines.
3 tablespoons Coarse Sugar Enhances the crust's texture.
1 tablespoon Cornstarch Helps thicken juices; tapioca starch is a gluten-free alternative.
2 tablespoons Crystallized Ginger Adds a spicy, aromatic kick; fresh ginger can be substituted.
1 large Egg White Gives a glossy finish; can omit for vegan option.

Optional Topping

1 tablespoon Additional Sugar Sprinkle over crust before baking for sweetness.

Equipment

Oven
Baking sheet
Parchment paper
Mixing Bowl
Pastry brush

Method

Step-by-Step Instructions for Ginger Plum Tart

Preheat your oven to 400°F (200°C).
Roll out the refrigerated pie crust into a roughly 12-inch circle.
In a mixing bowl, combine sliced fresh plums with coarse sugar and cornstarch.
Pour the plum filling onto the center of the pie crust, leaving a 2-inch border.
Fold the edges of the crust over the plums to create pleats.
Brush the folded edges with a mixture of egg white and water.
Bake the Ginger Plum Tart for 20–25 minutes until golden brown.
Allow the tart to cool on a wire rack before serving.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Serve warm with a scoop of vanilla ice cream or whipped cream for added indulgence.

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