Ingredients for Plum Tart With Ginger Crust
- Unsalted Butter
- 1/4 cup granulated sugar
- Pure Vanilla Extract
- All Purpose Flour
- Gingersnap Cookie
- Ground Ginger
- 1/4 teaspoon salt
- Red Plums
- Ground Cinnamon
- Red Currant Jelly
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How to Make Plum Tart With Ginger Crust
- **Make the Crust:** In a food processor, cream together 1 cup (2 sticks) unsalted butter until smooth.
- Add 1/2 cup granulated sugar and 1 teaspoon vanilla extract. Process until light and fluffy (about 20 seconds), scraping down the sides as needed.
- In a small bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 cup finely crushed gingersnaps, 1 tablespoon ground ginger, and 1/4 teaspoon salt.
- Add the dry ingredients to the food processor and pulse until the dough just comes together. Do not overmix.
- Press the dough evenly into a 9-inch loose-bottom tart pan. Use your fingers to firmly press the dough, especially along the bottom and sides, ensuring it's not too thick.
- Trim any excess dough. Use your thumb to create a slightly raised edge (about 1/8 inch) around the rim of the tart.
- Prick the bottom of the crust all over with a fork. Wrap the tart pan in plastic wrap and chill in the freezer for at least 30 minutes, or preferably overnight.
- **Preheat oven to 375°F (190°C).**
- **Prepare the Filling:** In a bowl, gently toss 4 cups quartered plums with 1/4 cup granulated sugar, 1 teaspoon ground ginger, and 1/2 teaspoon ground cinnamon.
- **Blind Bake the Crust:** Bake the chilled tart shell for 25 minutes, or until golden brown.
- **Cool completely** on a wire rack in the pan.
- **Reduce oven temperature to 350°F (175°C).**
- Brush the inside of the cooled tart shell with half of 1/4 cup apricot jelly (or other fruit preserves).
- Arrange the plum mixture decoratively in the tart shell, skin-side up, overlapping slightly, starting from the outside and working towards the center.
- Brush the plums with the remaining jelly.
- Place the tart on a baking sheet. Cover the edges of the crust with aluminum foil to prevent over-browning.
- Bake for 30-35 minutes, or until the plums are tender.
- Let cool completely on a wire rack before removing from the pan. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
99g
Fat
36g
Carbs
13g
