Roasted Ginger Plum Tart with Nut Streusel

This tart makes the best of in-season plums, but you can substitute any stone fruit, like halved cherries, apricots, or nectarines.

Makes one 9-inch tart

Ingredients

  • Vanilla Tart Dough, fitted into a 9-inch tart pan and chilled
  • 1 1/2 lb plums (7 to 8 medium), rinsed, halved, and pitted
  • 1/2 cup packed light brown sugar
  • 1 tablespoon finely chopped candied ginger
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon fresh lemon juice

Nut Streusel

  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup almonds (2 1/2 oz) or other nuts, toasted and roughly chopped

Directions

  1. Preheat the oven to 375°F and set the rack in the lowest position.
  2. Place the plums on a rimmed baking sheet and roast them until soft, 20 to 30 minutes. Transfer the baking sheet to a cooling rack. Let cool for about 20 minutes, or until the plums can be handled. If necessary, slice or chop the plums into smaller pieces.
  3. Meanwhile, for the nut streusel: in a medium bowl, combine the sugar, flour, cinnamon, and salt.
  4. Add the butter and chopped nuts to the flour mixture, tossing to coat. Cut the fat into the mixture using your fingertips, a pastry blender, or two forks until the mixture looks like coarse irregular crumbs. Set aside until needed.
  5. In a medium bowl, combine the roasted plums, brown sugar, candied ginger, cornstarch, cinnamon, ground ginger, and lemon juice. Toss to combine and then immediately pour the filling into the prepared crust.
  6. Distribute the nut streusel evenly over the plums.
  7. Place the tart on a rimmed baking sheet. Bake until the filling is bubbly and thick, 20 to 30 minutes. Remove the tart from the oven and place it on a cooling rack. Let cool for 1 to 2 hours. The filling will continue to thicken and set as the tart cools.

CIA FOODIES

Roasted Ginger Plum Tart with Nut Streusel

Roasted Ginger Plum Tart with Nut Streusel
This tart makes the best of in-season plums, but you can substitute any stone fruit, like halved cherries, apricots, or nectarines. Makes one 9-inch tart

Ingredients

  • Vanilla Tart Dough, fitted into a 9-inch tart pan and chilled
  • 1 1/2 lb plums (7 to 8 medium), rinsed, halved, and pitted
  • 1/2 cup packed light brown sugar
  • 1 tablespoon finely chopped candied ginger
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon fresh lemon juice
Nut Streusel
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup almonds (2 1/2 oz) or other nuts, toasted and roughly chopped

Directions

  1. Preheat the oven to 375°F and set the rack in the lowest position.
  2. Place the plums on a rimmed baking sheet and roast them until soft, 20 to 30 minutes. Transfer the baking sheet to a cooling rack. Let cool for about 20 minutes, or until the plums can be handled. If necessary, slice or chop the plums into smaller pieces.
  3. Meanwhile, for the nut streusel: in a medium bowl, combine the sugar, flour, cinnamon, and salt.
  4. Add the butter and chopped nuts to the flour mixture, tossing to coat. Cut the fat into the mixture using your fingertips, a pastry blender, or two forks until the mixture looks like coarse irregular crumbs. Set aside until needed.
  5. In a medium bowl, combine the roasted plums, brown sugar, candied ginger, cornstarch, cinnamon, ground ginger, and lemon juice. Toss to combine and then immediately pour the filling into the prepared crust.
  6. Distribute the nut streusel evenly over the plums.
  7. Place the tart on a rimmed baking sheet. Bake until the filling is bubbly and thick, 20 to 30 minutes. Remove the tart from the oven and place it on a cooling rack. Let cool for 1 to 2 hours. The filling will continue to thicken and set as the tart cools.

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