Plum Tart With Ginger Crust Recipe

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Plum Tart With Ginger Crust
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  1. Prepare the crust: Place the butter in a food processor and process a few seconds until creamy. Add the sugar and vanilla and process until the mixture is light and fluffy, about 20 seconds, stopping to scrape the sides of the bowl once or twice.
  2. Combine the four, ground gingersnaps, ginger, and salt in a small bowl and add them to the food processor. Process until the dough comes together around the sides of the bowl, then scrape the sides of the bowl and process for a few extra seconds.
  3. With lightly floured hands, press the dough evenly over the bottom and up the sides of a loose-bottom 9-inch tart pan, pressing particularly around the bottom edge of the pan with your fingers, making sure that the dough is not too thick.
  4. Trim off any excess dough at the top of the tart pan with a knife, then lightly press the dough around the inside of the rim with your thumb so it extends about 1/8 inch above the pan. Prick the dough all over with a fork, then chill the prepared pan, covered with plastic wrap, in the freezer for at least 30 minutes or overnight.
  5. Preheat the oven to 375°F.
  6. Prepare the filling: Place the quartered plums in a bowl with the sugar, ginger, and cinamon. Toss well and set aside.
  7. Bake the chilled or frozen tart shell until golden brown,25 minutes. Cool completely, in the pan, on a wire rack. Reduce the oven temperature to 350°F.
  8. Brush half the jelly all over the inside of the cooled tart shell. Arrange the plums decoratively in the tart shell, skin side up, starting at the outside rim and working toward the center.The plums should overlap slightly. Brush them all over with the remaining jelly.
  9. Place the tart on a baking sheet.Cover the rim of the tart shell with aluminum foil to prevent the crust from overbrowning, then bake the tart until the plums are tender, about 30 minutes. Let cool on a rack to room temperature or until slightly warm, then remove the sides of the pan, place the tart on a serving plate and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 257.61 Kcal (1079 kJ)
Calories from fat 108.05 Kcal
% Daily Value*
Total Fat 12.01g 18%
Cholesterol 30.5mg 10%
Sodium 59.43mg 2%
Potassium 167.16mg 4%
Total Carbs 35.62g 12%
Sugars 20.27g 81%
Dietary Fiber 1.44g 6%
Protein 2.77g 6%
Vitamin C 8.5mg 14%
Vitamin A 0.1mg 5%
Iron 0.4mg 2%
Calcium 14.5mg 1%
Amount Per 100 g
Calories 193.62 Kcal (811 kJ)
Calories from fat 81.21 Kcal
% Daily Value*
Total Fat 9.02g 18%
Cholesterol 22.93mg 10%
Sodium 44.67mg 2%
Potassium 125.63mg 4%
Total Carbs 26.77g 12%
Sugars 15.24g 81%
Dietary Fiber 1.08g 6%
Protein 2.09g 6%
Vitamin C 6.4mg 14%
Vitamin A 0.1mg 5%
Iron 0.3mg 2%
Calcium 10.9mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.9
  • 7

Good Points

  • saturated fat free,
  • low sodium

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