Sweet cravings, begone! This free-form tart is done in only 35 minutes. Plus, it’s super-delicious when served warm.
—TASTE OF HOME TEST KITCHEN
PREP: 15 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 8 SERVINGS
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
1. 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.
2. 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 the pastry edge over plums, pleating as you go.
3. In a small bowl, whisk egg white and water; brush over the folded pastry. Sprinkle with remaining sugar.
4. Bake 20-25 minutes or until the crust is golden brown. Cool in pan on a wire rack. Serve 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.