• 12servings
  • 40minutes
  • 215calories

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Nutrition Info . . .

VitaminsB12, H, C
MineralsChromium, Silicon

Ingredients Jump to Instructions ↓

  1. 1 Crumb Crust recipe

  2. 1/2 cup(s) sugar

  3. 3 tablespoon(s) cornstarch

  4. 1 pinch(s) salt

  5. 2 pound(s) (about 6 medium) ripe purple or red plums , unpeeled, each cut into 8 wedges 6 (about 1/3 cup) gingersnap cookies , coarsely crumbled

Instructions Jump to Ingredients ↑

  1. Prepare and bake Crumb Crust as recipe directs for 9-inch tart pan with removable bottom using gingersnap cookies; cool.

  2. In 3-quart saucepan, stir sugar, cornstarch, salt, and 1/3 cup cold water until blended. Add plum wedges, stirring to coat evenly.

  3. Heat plum mixture to boiling over medium-high heat; boil 2 minutes, stirring. Remove saucepan from heat.

  4. Spoon hot plum mixture into cooled crust. Refrigerate until well chilled, about 3 hours. Sprinkle with crumbled gingersnap cookies just before serving.


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