Summer Plum Tart

Crumb Crust (graham or gingersnap)
1/2 cup sugar
3 tablespoons cornstarch
Pinch salt
2 pounds ripe purple or red plums (about 6 medium), unpeeled, each cut into 8 wedges
6 gingersnap cookies, coarsely crumbled (about 1/3 cup)

In 3-quart saucepan, stir sugar, cornstarch, salt, and 1/3 cup cold water until blended. Add plum wedges, stirring to coat evenly.
Heat plum mixture to boiling over medium-high heat; boil 2 minutes, stirring. Remove saucepan from heat.
Spoon hot plum mixture into crumb crust. Refrigerate until well chilled, about 3 hours. Sprinkle with crumbled gingersnap cookies just before serving.
Serves : 12
Each serving: About 215 calories, 2 g protein, 37 g carbohydrate, 7 g total fat (1 g saturated), 2 g fiber, 0 mg cholesterol, 215 mg sodium.

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