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
Spring form pan-buttered
Mix 1 cup sugar and a ¼ cup crystalized ginger in a food processor.
1 c flour
¼ t baking powder
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.