I've been an avid fan of Taste of Home magazine 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 have had made 100s of recipes from those pages.
In 2015, I was very excited to be chosen as a Community Cook. 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.
Ginger Plum Tart
- 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.