Ginger Plum Tart

• 1 sheet refrigerated pie crust
• 3-1/2 cups sliced fresh plums (about 10 medium)
• 3 tablespoons plus 1 teaspoon coarse sugar, divided
• 1 tablespoon cornstarch
• 2 teaspoons finely chopped crystallized ginger
• 1 large egg white
• 1 tablespoon water

1. Preheat oven to 400u0b0. On a work surface, unroll crust. Roll to a 12-in. circle. Transfer to a parchment-lined
2. .
3. In a large bowl, toss plums with 3 tablespoons sugar and cornstarch. Arrange plums on crust to within 2 in. of edges; sprinkle with ginger. Fold crust edge over plums, pleating as you go.
4. In a small bowl, whisk egg white and water; brush over folded crust. Sprinkle with remaining sugar.
5. Bake until crust is golden brown, 20-25 minutes. Cool on pan on a wire rack. Serve warm or at room temperature.

crust, fresh plums, coarse sugar, cornstarch, ginger, egg white, water

Taken from www.tasteofhome.com/recipes/ginger-plum-tart/ (may not work)