Best 9 Ginger Plum Tart Recipes

GINGER PLUM TART

Steps:

• Preheat oven to 400°. On a work surface, unroll crust. Roll to a 12-in. circle. Transfer to a parchment-lined baking sheet., In a large bowl, toss plums with 3 tablespoons 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., In a small bowl, whisk egg white and water; brush over folded crust. Sprinkle with remaining sugar., Bake until crust is golden brown, 20-25 minutes. Cool on pan on a wire rack. Serve warm or at room temperature.

PLUM & GINGER TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together the breadcrumbs, sugar, ginger and egg white. Roll out the pastry and cut into a 35cm round. Transfer to a large baking sheet, then use a fork to spread the crumb paste over the centre of the pastry to within 7cm of the edges. Cover with the plums, cut-sides up, and sprinkle with 1 tbsp sugar.
• Flip the pastry over the plums to create an edge, pleating or pinching it together with your fingers to keep in place. Bake for 20-25 mins until the pastry is crisp and golden. Cool for 5 mins on the baking sheet, then slide onto a large, flat serving plate or board. Serve warm cut into wedges with clotted cream or ice cream.

PLUM TART WITH GINGER CRUST

Steps:

• Prepare the crust: Place the butter in a food processor and process a few seconds until creamy. Add the sugar and vanilla and process until the mixture is light and fluffy, about 20 seconds, stopping to scrape the sides of the bowl once or twice.
• Combine the four, ground gingersnaps, ginger, and salt in a small bowl and add them to the food processor. Process until the dough comes together around the sides of the bowl, then scrape the sides of the bowl and process for a few extra seconds.
• With lightly floured hands, press the dough evenly over the bottom and up the sides of a loose-bottom 9-inch tart pan, pressing particularly around the bottom edge of the pan with your fingers, making sure that the dough is not too thick.
• Trim off any excess dough at the top of the tart pan with a knife, then lightly press the dough around the inside of the rim with your thumb so it extends about 1/8 inch above the pan. Prick the dough all over with a fork, then chill the prepared pan, covered with plastic wrap, in the freezer for at least 30 minutes or overnight.
• Preheat the oven to 375°F.
• Prepare the filling: Place the quartered plums in a bowl with the sugar, ginger, and cinamon. Toss well and set aside.
• Bake the chilled or frozen tart shell until golden brown,25 minutes. Cool completely, in the pan, on a wire rack. Reduce the oven temperature to 350°F.
• Brush half the jelly all over the inside of the cooled tart shell. Arrange the plums decoratively in the tart shell, skin side up, starting at the outside rim and working toward the center.The plums should overlap slightly. Brush them all over with the remaining jelly.
• Place the tart on a baking sheet.Cover the rim of the tart shell with aluminum foil to prevent the crust from overbrowning, then bake the tart until the plums are tender, about 30 minutes. Let cool on a rack to room temperature or until slightly warm, then remove the sides of the pan, place the tart on a serving plate and serve.

PLUM AND CRYSTALLIZED GINGER GALETTE

Steps:

• For the crust: Place the flour, sugar and salt in a food processor and process to blend. Add the butter and pulse until the mixture resembles coarse meal. Add 3 tablespoons of the cold cream and pulse until the dough comes together in a ball. Add some or all of the remaining tablespoon of cream if the dough is still quite crumbly; it should hold together in a ball when you squeeze it. Place a large piece of plastic wrap on the counter, gather the dough into a ball and flatten the dough into a disk on the plastic wrap. Wrap well. Refrigerate for 1 hour.
• Preheat the oven to 400 degrees F. Place a large sheet of parchment paper on a work surface and lightly flour the parchment. Place the dough on the paper, lightly flour the top and roll out into a round or oval about 1/4 inch thick. Transfer the paper to a rimmed baking sheet.
• For the filling: Toss the plums with the crystallized ginger, flour, cinnamon and 4 tablespoons of the sugar in a large bowl. Arrange the plums in concentric circles on the center of the dough circle, leaving a 1 1/2-inch border of dough all around. Sprinkle the blueberries and any lingering pieces of ginger over and in between the plums. Fold the border in over the fruit. Distribute the butter pieces over the filling and sprinkle the border with the remaining tablespoon of sugar.
• Bake until the crust is nicely browned and the fruit filling is soft and bubbling a bit, 40 to 45 minutes.
• Warm the preserves in the microwave and gently brush the hot galette with the preserves, both the top of the crust edges and the fruit in the middle. Transfer the parchment paper with the galette to a wire rack and let the galette cool to room temperature. Transfer to a plate and serve with whipped cream if desired.

RUSTIC GINGER PLUM TART

Steps:

• For the dough: Combine the flour, salt and butter in a large bowl. Using a bench scraper or pastry cutter, cut the butter into the flour until the butter is pea-sized. Slowly add the ice water, folding it into the flour until a dough comes together, being mindful not to overwork it. (If the dough is too dry, add another tablespoon of ice water at a time.) Turn the dough out onto a lightly floured work surface and form it into a disk. Wrap it in plastic and refrigerate for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• On a lightly floured work surface, roll the dough out into a 1/8-inch-thick circle. Then roll it up onto the rolling pin and gently lay it out on a parchment-lined baking sheet.
• For the filling: In the center of the rolled out dough, add the plums and sprinkle them with the brown sugar, ginger, vanilla, lemon juice, salt, flour and butter. Fold the edges of the dough over to create a rough border; it doesn¿t have to be perfect, just good enough to form a wall. Brush the edges with milk and sprinkle with turbinado sugar.
• Bake until the filling is bubbling and thickened, and the crust is golden brown, 45 minutes. Cool slightly before serving.

PLUM CAKEY TART

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 7x11-inch baking dish with cooking spray.
• Whisk together the whole wheat flour, white flour, baking powder, and salt in a bowl. Cream together the butter and 3/4 cup of sugar in a large bowl; mix in eggs, one at a time, beating well after each addition. Stir the flour mixture into the wet ingredients in two additions, mixing gently between each addition until the batter is just combined. Pour the batter into the prepared baking dish, and arrange the sliced plums over the batter. Sprinkle the fruit with 1 tablespoon sugar, and dust with cinnamon.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 55 minutes.

GINGER PLUM TART RECIPE - (4/5)

Steps:

• Directions Roll pastry into a 12-in. circle. Transfer to a large baking sheet lined with parchment paper. In a large bowl, combine plums, 3 tablespoons sugar and cornstarch. Arrange plums in a pinwheel pattern over pastry to within 2 in. of edges; sprinkle with ginger. Fold edges of pastry over plums. Beat egg white and water; brush over pastry. Sprinkle with remaining sugar. Bake at 400° for 20-25 minutes or until crust is lightly browned. Cool for 15 minutes before removing from pan to a serving platter.

RUSTIC PLUM TART

Steps:

• For crust:
• Blend flour, sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 2 tablespoons ice water; blend until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate at least 1 hour.
• For topping:
• Preheat oven to 400°F. Toss plums, 4 tablespoons sugar, ginger and cinnamon in bowl. Roll out dough on floured surface to 12 1/2-inch round. Transfer to rimmed baking sheet. Mix 1 tablespoon sugar and 1 tablespoon flour in small bowl; sprinkle over dough, leaving 2-inch plain border. Arrange plums in concentric circles on dough, leaving 2-inch plain border; drizzle with melted butter. Fold dough border in toward center. Brush border with egg glaze; sprinkle with 1 tablespoon sugar. Bake tart until plums are tender and crust is golden, about 45 minutes.
• Stir preserves in saucepan over low heat until melted. Brush over plums. Cool tart 1 hour on baking sheet. Run long thin knife under tart to loosen. Using 9-inch tart pan bottom, transfer tart to plate; serve at room temperature.

STRAWBERRY GINGER TART

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg white and ginger. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Press onto the bottom and up the sides of a greased 9-in. tart pan., Bake at 350° for 12-15 minutes or until edges are lightly browned. Sprinkle with chips. Bake 4-5 minutes longer or until chocolate is melted; spread over crust. Cool on a wire rack., In a small bowl, beat the cream cheese, confectioners' sugar and milk until smooth; spread over chocolate. Top with strawberries. In a small microwave-safe bowl, microwave jam in 10-second intervals until melted; brush over strawberries. Sprinkle with ginger. Refrigerate for at least 2 hours before serving.