Ingredients
1. Cornstarch (3tbsp)
2. sugar (1/2c)
3. gingersnap cookies, coarsely crumbled (6 about 1/3c)
4. ripe purple or red plums, unpeeled each cut into wedges (2 pound about 6 medium)
5. salt (1 pinch)
6. cold water (1 1/2c)

Method of preparation:-
1. Take a tart pan of 9-inch with removable bottom, prepare and bake crumbs crust by using gingersnap cookies in tart pan and then keep it to cool.

2. Take a saucepan of 3 quart, add cornstarch, sugar and salt in it and add 1/3 of cold water in it. Mix it until the mixture gets well blended. Then add plums in it and mix them to coat properly with mixture.

3. Now boil the plum mixture for about 2 minutes by stirring over medium high heat. Then take off the pan from heat. Place this plum mixture on cooled crust.

4. Place it on the refrigerator for about 3 hours until it gets chilled. Before serving the dessert, sprinkle the crumbled gingersnap cookies over the plum tarts.

Number of servings – 12