Name: Sake-Spiked Plum Tart with Ginger
Yield: Makes 6 Tarts
Ingredients: 6 partially baked tart shells (see note), made with Candied Ginger Tart Dough or Standard Tart Dough, rings left on; ¼ cup heavy cream; ¼ cup plus 2 tablespoons granulated sugar; 4 ounces ginger, peeled and cut into 1-inch pieces; 6 medium red plums, pitted and cut into 6 slices each; 2½ cups sake

Preparation info

Makes
6
Tarts

Difficulty
Medium

Appears in

Book of Tarts

By Maury Rubin

Published 1995

About

Japanese food has many virtues, but dessert is not one of them. This tart borrows components from the cuisine itself: sake, a strong alcoholic drink made of fermented rice and served warm; plums, which are used to make pungent plum paste; and ginger, used in many ways but most commonly as a garnish for sushi.

Ingredients

2½ cups sake
6 medium red plums, pitted and cut into 6 slices each
4 ounces

Method

Combine the sake, plums, ginger, and 3 tablespoons of the sugar, in a large nonreactive saucepan and heat until a few bubbles appear around the edges, just below a simmer. Remove from the heat and let sit for at least 30 minutes.
Preheat the

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Sake-Spiked Plum Tart with Ginger

Ingredients

Method

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