Gluten-Free Ginger Plum Tart

By Judy Scherer (adapted from

Via Mary McClintock’s weekly column, Savoring the Seasons, in The Recorder. Read the whole column here.


2 ½ C. almond meal
5 T. coconut oil/unsalted butter, melted
2 T. granulated sugar
1 egg white
pinch sea salt


4 C. pitted/sliced plums
5 T. corn starch
2⁄3 C. granulated sugar
pinch sea salt
3 T. grated ginger
Juice ½ lemon
1 T. cold unsalted butter

Preheat oven to 400 degrees. Add crust ingredients to medium mixing bowl. Mix until all ingredients are moist. Pour crust mixture into tart pan. Press into one even layer over bottom and sides of tart pan using your hands. In separate medium mixing bowl, mix together plums, corn starch, sugar, salt, lemon, and ginger. Pour fruit filling over crust. Arrange in one even layer. Dot top of fruit with cold butter. Bake tart for 30 to 40 minutes until crust is deeply golden. Check during last 10 minutes to make sure top edges do not burn. Cool completely before slicing.

(Judy’s modifications: I used coconut oil instead of butter and crystallized ginger (smooshed in food processor into paste with other filling ingredients except plums) instead of sugar and fresh ginger — less sweet but Clarkdale’s plums were very sweet and juicy. There’s a reason “plum” and “yum” rhyme!)