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Author Notes: Chrystalized ginger in both the dough and the fruit topping add a surprising zing to this open-faced tart. The recipe works for whatever fruits are in season and it is very pretty. My family is from Germany and this is our answer to pie. Also tastes great with vanilla ice cream. —Susan Ross
- Susan Ross’s Plum Tart 350 oven Spring form pan-buttered Mix 1 cup sugar and a ¼ cup crystalized ginger in a food processor. Sift together: 1 c flour ¼ t baking powder Pinch salt Set aside Cream together; 1 STICK BUTTER-SOFTENED 2/3 cup of the sugar mixture (set 1/3 c aside for top of cake) Add 2 eggs one at a time Add ¼ cup sour cream Add 1 t vanilla Add dry mixture to butter mixture. Just mix to blend. Place in spring form pan and push dough up the edges and over the bottom. Cut up fresh fruit: plums, apricots, etc. and place on top of dough. Sprinkle reserved ginger sugar on top of fruit. Bake for 55 minutes When cool, sprinkle with powdered sugar, if desired.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
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Eat cookie (butter) for breakfast.
It's time to travel.
Red wine's not just for drinking.
Put cake on a pedestal.