Ginger Plum Tart

I've been an avid fan of Taste of Home and the affiliated magazines since the 90s.   My Gram was a subscriber, and she would share her issues with me.  I became a subscriber myself sometime in college, and through the years have made over 125 recipes from those pages.   In 2015, I was very excited to be chosen as a Volunteer Field Editor.   I make and review recipes, submit original recipes, participate in social media.   Part of the "perks" is the ability to preview cookbooks, and this recipe is from the Simple and Delicious Cookbook, which will be released today, September 13, 2016.

For more than 20 years, Taste of Home has served up delicious home-cooked dishes in Simple & Delicious magazine and other publications. Now you can enjoy 1,357 of those winning recipes in one must-have collection. From express weeknight dinners and one-dish meals to classroom treats and no-fuss holiday fare, these recipes come from busy home cooks like you. Just open the exciting, all-new cookbook to start serving simple and delicious favorites today!

What's Included? 1,357 easy recipes, 30-minute dishes, slow-cooked favorites, At-a-Glance Icons and more, Simple & Delicious Cookbook is a can’t-miss resource for today’s home cooks! Find chapters that include Snacks, Apps & Beverages, Finished in 15, 30 Dinners in 30, On the Stovetop, Slow Cooking, Oven Entrees, Quick Casseroles, Fast Comfort Food, Sides & Salads, Breads Made Easy, Good Mornings, Lunch on the Go, Buy This, Make That, Cook Once, Eat Twice, Make-Ahead Magic, Potluck Perfect, Sweet Treats, Desserts In a Dash, Party Time!, and Holiday Highlights. 

Included with the cookbook is a card to redeem for a FREE subscription to Taste of Home Magazine.  I've spent some time going through the book and have marked more than 200 recipes to try.   I love the binder format, the brightly colored tabs and the menu plans, which make it so easy to put together a complete meal.

After lots of deliberating, I chose the Ginger Plum Tart as my first recipe to make.   Plums are amazing right now.  I'm pie crust challenged, so I'm happy to take advantage of a store bought pastry.    It's not overly sweet, which showcases the taste of the plums and I served it with some vanilla ice cream.   Freshly whipped cream would be another great choice.    Don't like plums?  Give it a try with apples, pears or peaches, they'd all work well with the ginger.   

* Exported from MasterCook *

                           Ginger Plum Tart 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              sheet  refrigerated pie pastry
  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

Preheat oven to 400°. On a work surface, unroll pastry sheet. Roll to a 12-in. circle. Transfer to a parchment paper-lined baking sheet.

In a large bowl, toss plums with 3 tablespoons sugar and cornstarch. Arrange plums on pastry to within 2 in. of edges; sprinkle with ginger. Fold pastry edge over plums, pleating as you go.

In a small bowl, whisk egg white and water; brush over folded pastry. Sprinkle with remaining sugar.

Bake 20-25 minutes or until crust is golden brown. Cool on pan on a wire rack. Serve warm or at room temperature. Yield: 8 servings.



  1. Looks delicious. Would definitely WOW guests!

  2. That looks wonderful ! I will try it using Peaches *

    1. I might do nectarines next, this one disappeared very, very quickly. Thank you for stopping by!


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