Rustic Ginger Plum Tart
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 pinch
Salt2 tbsps
Light Brown Sugar1 tsp
Ground Ginger1 tsp
Vanilla Extract1 tbsp
Flour1 tbsp
Butter (cubed)Directions:
1
Watch how to make this recipe
2
For the dough: Combine the flour, salt and butter in a large bowl
3
Using a bench scraper or pastry cutter, cut the butter into the flour until the butter is pea-sized
4
Slowly add the ice water, folding it into the flour until a dough comes together, being mindful not to overwork it
5
(If the dough is too dry, add another tablespoon of ice water at a time
6
) Turn the dough out onto a lightly floured work surface and form it into a disk
7
Wrap it in plastic and refrigerate for at least 30 minutes
8
Preheat the oven to 375 degrees F
9
On a lightly floured work surface, roll the dough out into a 1/8-inch-thick circle
10
Then roll it up onto the rolling pin and gently lay it out on a parchment-lined baking sheet
11
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
12
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
13
Brush the edges with milk and sprinkle with turbinado sugar
14
Bake until the filling is bubbling and thickened, and the crust is golden brown, 45 minutes
15
Cool slightly before serving