Purple Plum Tart With Ginger Crust
1 cup all purpose flour
1/2 cup unsalted butter, cut into small pieces
1/4 cup sugar
1/4 tsp. Vanilla extract
1/4 cup finely ground gingersnap cookies
1/2 tsp. Ground ginger
1/8 tsp. Salt
8 oz cream cheese, softened
1/2 cup sugar
1/4 tsp. Cinnamon
1/4 tsp. almond extract
1 cup water
1/2 cup sugar
20 purple plums, pitted and quartered
Preheat oven to 375°F.
Tart Shell: Place the butter in a food processor and process until creamy. (Alternately use softened butter and beat with a fork). Add the sugar and vanilla and process until light and fluffy. Stop and scrape down sides of bowl if needed.
Combine flour, ground gingersnaps, ginger and salt in a small bowl and add to the food processor. Process until dough comes together, scrape down sides and process a few more seconds.
With floured hands press dough evenly over the bottom and up sides of a loose-bottom tart pan (or a 9-inch spring form pan). Trim off any excess dough at the top of the tart pan with a knife. Prick the dough all over with a fork and then chill covered with plastic wrap for at least 30 minutes or overnight. Bake until lightly browned about 15 to 20 minutes and cool.
For the filling combine cream cheese, eggs, ½ cup sugar, cinnamon and almond extract and beat until smooth. Pour filling into cooled tart shell. Bake until filling is set, about 25 minutes. Cool on wire rack.
For the topping bring the water and sugar to a boil in a medium pan. Add quartered plums and simmer until plums are just tender, about 2 minutes. Remove plums with a slotted spoon, drain and cool. Continue boiling syrup until it is thick and reduced to about 1/3 cup. Cool.
Arrange plums on baked cheese filling. Spoon syrup over and chill for at least 1 hour.