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Summer Plum Tart

Serves: 12 Edit

Total Time: 40 min

Cook Time: 30 min


  • 1 Crumb Crust recipe
  • 1/2cup(s) sugar
  • 3 tablespoon(s) cornstarch
  • 1 pinch(s) salt
  • 2 pound(s) (about 6 medium) ripe purple or red plums, unpeeled, each cut into 8 wedges
  • 6 (about 1/3 cup) gingersnap cookies, coarsely crumbled


  1. Prepare and bake Crumb Crust as recipe directs for 9-inch tart pan with removable bottom using gingersnap cookies; cool.
  2. In 3-quart saucepan, stir sugar, cornstarch, salt, and 1/3 cup cold water until blended. Add plum wedges, stirring to coat evenly.
  3. Heat plum mixture to boiling over medium-high heat; boil 2 minutes, stirring. Remove saucepan from heat.
  4. Spoon hot plum mixture into cooled crust. Refrigerate until well chilled, about 3 hours. Sprinkle with crumbled gingersnap cookies just before serving.

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