Sweet cravings, begone! This free-form plum tart is sure to satisfy, and it’s done in only 35 minutes. Plus, it’s extra-awesome served warm.
—Taste of Home Test Kitchen
Prep: 15 min. • Bake: 20 min. + cooling • Makes: 8 servings
1 sheet refrigerated pie crust
3 1/2 cups sliced fresh plums (about 10 medium)
3 Tbsp. plus 1 tsp. coarse sugar, divided
1 Tbsp. cornstarch
2 tsp. finely chopped crystallized ginger
1 large egg white
1 Tbsp. water
1. Preheat oven to 400°. On a work surface, unroll crust. Roll to a 12-in. circle. Carefully transfer to a parchment paper-lined baking sheet.
2. In a large bowl, toss plums with 3 Tbsp. sugar and cornstarch. Arrange plums on crust to within 2 in. of edges; sprinkle with ginger. Fold crust edge over plums, pleating as you go.
3. In a small bowl, whisk egg white and water; brush over folded crust. Sprinkle with remaining sugar.
4. Bake 20-25 minutes or until crust is golden brown. Cool on pan on a wire rack. Serve warm or at room temperature.
Per piece: 190 cal., 7g fat (3g sat. fat), 5mg chol., 108mg sod., 30g carb. (14g sugars, 1g fiber), 2g pro. Diabetic exchanges: 1 1/2 starch, 1 fat, 1/2 fruit.
TEST KITCHEN TIP
Think you’re too busy to make dessert? Convenient store-bought individual tart shells make it as easy as pie to end dinner on a sweet note. Simply fill a tart shell with your favorite berries and dollop with whipped topping or yogurt.