Plum Tart with Ginger Crust
Delight your taste buds with this stunning Plum Tart with Ginger Crust, an irresistible fusion of warm, spicy undertones and the natural sweetness of ripe plums. Featuring a buttery, flaky crust infused with ground ginger, this tart brings a unique twist to traditional fruit desserts. Juicy, cinnamon-spiced plums take center stage, bubbling to caramelized perfection as the pastry envelops them in a charming rustic fold. Quick and approachable, this recipe can be prepped in just 30 minutes and is perfect for showcasing fresh seasonal fruit. Serve it warm or at room temperature with a dusting of powdered sugar, and don’t miss the chance to elevate it with whipped cream or vanilla ice cream. Ideal for casual gatherings or an impressive dessert spread, this plum tart is sure to leave an unforgettable impression.
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 1 teaspoon Ground ginger
- 115 grams Unsalted butter (cold, diced)
- 2 tablespoons Granulated sugar
- 3 tablespoons Ice water
- 500 grams Fresh plums (sliced)
- 75 grams Brown sugar
- 2 teaspoons Cornstarch
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 1 unit Egg (beaten, for egg wash)
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
In a large mixing bowl, combine the all-purpose flour, ground ginger, and granulated sugar. Whisk together to evenly distribute the dry ingredients.
Add the cold, diced butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 20 minutes.
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
Meanwhile, in a large bowl, toss the sliced plums with brown sugar, cornstarch, vanilla extract, and ground cinnamon. Set aside to let the flavors combine.
On a lightly floured surface, roll out the chilled dough into a circle about 30 cm (12 inches) in diameter. Transfer the rolled-out dough to the prepared baking sheet.
Arrange the plum mixture in the center of the dough, leaving about a 5 cm (2-inch) border around the edges.
Gently fold the edges of the dough over the plums, pleating as needed to create a rustic, free-form crust. Brush the edges of the dough with the beaten egg for a golden finish.
Bake the tart in the preheated oven for 35-40 minutes, or until the crust is golden and the plums are bubbling and tender.
Remove the tart from the oven and let it cool slightly on a wire rack. Dust with powdered sugar before serving, if desired.
Serve warm or at room temperature. Enjoy your Plum Tart with Ginger Crust with a dollop of whipped cream or a scoop of vanilla ice cream, if you like!
Nutrition Facts
Calories |
2275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 105 mg | 5% | |
| Total Carbohydrate | 315.9 g | 115% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 163.6 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 185 mg | 14% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1193 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
