Uploaded August 2020 | Updated September 2026, 2 weeks ago
Baked Plum Tart
(For a 10” Camp Oven)
Ingredients:
1 sheet refrigerated pie pastry (pie crust dough)
3½ cups sliced fresh plums (about 10 medium plums, or 15 small plums)
3 tbsp. plus 1 tsp. coarse raw sugar, divided
1 tbsp. cornstarch
1 tbsp. water
1 tsp. ground ginger
1 large egg white
Directions:
1. Wash, dry and slice plums. Set aside in a medium bowl. Preheat Camp Oven to 400°F using 8 briquettes under oven, 17 in a tight ring on lid. (25 briquettes total)
2. In a large bowl, toss plums with 3 tbsp. of the sugar and cornstarch.
3. Unroll pastry sheet onto a sheet of parchment paper. Place plums on the pie dough, arranging them evenly to within 2” of the edge of the dough. Sprinkle ginger over the plums.
4. Begin folding 2” edge over the plums, making a pleat as you go around. If plums are ripe and become juicy, just continue pleating, pushing juice inward as you fold dough over.
5. In a small bowl, whisk egg white and water. Brush mixture over folded pastry.
6. Sprinkle remaining sugar over brushed pastry edge. Transfer tart to Camp Oven using parchment paper as an aid and quickly place lid onto oven.
7. Bake 20-25 minutes, or until crust is golden brown. Remove from oven placing parchment paper and tart onto a wire rack to cool. Enjoy!!!
Index
0:00 Intro
0:26 Opening
1:46 Recipe Layout
2:21 Build The Pastry
3:58 Baking The Tart
4:47 Plated
5:09 Outro
5:26 Groves Prairie
6:08 End Screen
Music - Epidemic Sound: epidemicsound.com/referral/i3zn3v
Baked Plum Tart
(For a 10” Camp Oven)
Ingredients:
1 sheet refrigerated pie pastry (pie crust dough)
3½ cups sliced fresh plums (about 10 medium plums, or 15 small plums)
3 tbsp. plus 1 tsp. coarse raw sugar, divided
1 tbsp. cornstarch
1 tbsp. water
1 tsp. ground ginger
1 large egg white
Directions:
1. Wash, dry and slice plums. Set aside in a medium bowl. Preheat Camp Oven to 400°F using 8 briquettes under oven, 17 in a tight ring on lid. (25 briquettes total)
2. In a large bowl, toss plums with 3 tbsp. of the sugar and cornstarch.
3. Unroll pastry sheet onto a sheet of parchment paper. Place plums on the pie dough, arranging them evenly to within 2” of the edge of the dough. Sprinkle ginger over the plums.
4. Begin folding 2” edge over the plums, making a pleat as you go around. If plums are ripe and become juicy, just continue pleating, pushing juice inward as you fold dough over.
5. In a small bowl, whisk egg white and water. Brush mixture over folded pastry.
6. Sprinkle remaining sugar over brushed pastry edge. Transfer tart to Camp Oven using parchment paper as an aid and quickly place lid onto oven.
7. Bake 20-25 minutes, or until crust is golden brown. Remove from oven placing parchment paper and tart onto a wire rack to cool. Enjoy!!!
Index
0:00 Intro
0:26 Opening
1:46 Recipe Layout
2:21 Build The Pastry
3:58 Baking The Tart
4:47 Plated
5:09 Outro
5:26 Groves Prairie
6:08 End Screen
Music - Epidemic Sound: epidemicsound.com/referral/i3zn3v
