Rustic Plum, Ginger and Almond Tart for BSI

When I saw these 3 types of beautiful plums at the market this week, I secretly sent a little wish to the foodie-fairies for this week's Blogger Secret Ingredient to be PLUMS...and it came true!!! This weeks BSI host is LK from Healthy Delicious (did you read my mind LK?). I didn't write down the names because I just knew I'd remember them...guess what? I don't remember them. Typical! They were something like...Red Star, Purple Moon, Yellow Rain...I don't know...they were dreamy, though! A quick side note...have you ever seen or taken a photo of food that you just know should be featured somewhere? Showcased? Seen? Well, Laura from Hey What's for Dinner Mom? has a new event over at her place for just this reason! It's called Best Foodie Foto...simple as that. Send her a picture (or 2 or 3) from your posts for the week...it's a weekly roundup...with a link to the post it was in and she will post a roundup. Get your readers to vote or leave it all to chance and you could win a prize. Cool, right? Right! So, just click on the name of the event above to find out the more detailed rules and start photographing your food...or keep photographing your food! You may be too late to enter this week...hmmmm, perhaps I subconsciously waited to tell you about it until last minute so that I would have a better chance this week... so if you just happen to be visiting her site sometime between mid-Sunday & mid-Monday and you didn't get a chance to enter a photo... I'll have a few on there (hint, hint)... but seriously, vote for somebody because don't we all like to win prizes? Back to Blogger Secret Ingredient: Plums! I knew I wanted to make a dessert, so I went for a "rustic" tart. I was feeling a bit lazy. I did not want to make a crust (I know, it's not hard and usually I like making it from scratch, but...) so I decided to use a sheet of puff pastry that I had in the freezer instead. Rustic Plum, Ginger & Almond Tart by girlichef 1 sheet Puff Pastry flour for rolling 8 plums, any variety 1/2" pc. of ginger, minced zest of 1 orange 1 Tbs. cornstarch freshly grated nutmeg- to your taste 1/2 - 3/4 c. raw sugar (depends on the tartness of your plums) + more for sprinkling ~1/3 c. almond paste 1 Tbs. chilled butter, cut into small pcs. for egg wash: 1 egg splash of cream or milk Preheat oven to 400 degrees f. Cut plums into 1/8's. Add ginger, oj zest, nutmeg, cornstarch and sugar. Toss well to combine. Let sit ~15-20 minutes. Sprinkle your work surface with some flour and roll out your puff pastry dough to ~14". It doesn't have to be circular...I'm going for rustic. But it can be if you wish. Transfer to baking stone (or inverted cookie sheet). Roll out almond paste until thin and ~12". Place in center of rolled dough. Mound your plum filling on top of the rolled almond paste. Fold edges roughly over the topping, leaving the center exposed. Dot fruit with butter. Combine egg wash ingredients and brush over crust. Sprinkle with raw sugar. Bake for ~35 minutes or until crust is golden and fruit filling is bubbly. You probably want to line the bottom of the oven with foil...some of my filling seeped through...or alternately, bake it in a pie plate if you wish. Serve alone or with ice cream! Don't forget to head over to Healthy Delicious to what other delicious PLUM recipes everybody came up with! And send your "best food fotos" over to Hey What's for Dinner Mom? while you're at it!