Plum Apricot tart

Susan Ross’s Plum Tart 350 oven Spring form pan-buttered Mix 1 cup sugar and a ¼ cup crystalized ginger in a food processor. Sift together: 1 c flour ¼ t baking powder Pinch salt Set aside Cream together; 1 STICK BUTTER-SOFTENED 2/3 cup of the sugar mixture (set 1/3 c aside for top of cake) Add 2 eggs one at a time Add ¼ cup sour cream Add 1 t vanilla Add dry mixture to butter mixture. Just mix to blend. Place in spring form pan and push dough up the edges and over the bottom. Cut up fresh fruit: plums, apricots, etc. and place on top of dough. Sprinkle reserved ginger sugar on top of fruit. Bake for 55 minutes When cool, sprinkle with powdered sugar, if desired.