Ginger Plum Tart
Description
Sweet cravings, begone: This free-form plum tart is done in only 35 minutes. It's extra awesome when served warm.
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.
