This Ginger Plum Tart uses black plums and nutmeg.
The recipe comes to us from Liz Hollingsworth of Ginger Corner Market
in Pasadena. She says that you can also adapt the tart instructions to make gallettes.
Find her recipe below, and click here
to enter YOUR delicious pie (or pies) in the 5th Annual Good Food Pie Contest on Saturday, September 7th at LACMA.
Ginger Plum Tart
1 classic pie dough
3 cups Friar black plums- sliced
1 teaspoon orange zest
Pinch of nutmeg
1/2 cup sugar
1 tablespoon Ginger Preserves- see below
1 teaspoon flour
1/4 cup cold butter- diced
Combine all ingredients in pie crust and dot top with butter. Bake at 350 for 35 minutes or until the plums soften.
2 cups grated ginger
1 cup sugar
1 cup water
Slowly boil all ingredients down to break down the fibrous ginger, and create a think syrup. Do not burn.