Photo: Open-Faced Plum Tart Recipe
Ingredients
- 1 (9-inch) store-bought round pie crust
- 1/4 cup fig jam
- 1 pound plums cut into 1/4-inch wedges
- 1 egg plus 1 tablespoon water, whisked for egg wash
- 1/2 cup raw cane sugar
Directions
Preheat oven to 425 degrees F.
Remove pie crust from refrigerator 10 minutes before using to soften slightly. Line a baking sheet with parchment. Unfold pie crust onto baking sheet. Spread fig jam on crust leaving a 2-inch border around the edges. Place plums on top of the jam. Fold edges over leaving the center exposed and press slightly to seal. Brush outside of the pie dough with egg wash and sprinkle with sugar.
Bake until dough is cooked through and golden, about 45 minutes.
Serve warm with ice cream.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 35 reviews
By kelsland
on December 14, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
So easy and so delicious! I had some plums in the fridge that no one was eating and happened to see Sunny make this on her show the other day. I was really surprised at the simplicity, but thought I'd give it a try. So glad I did! I brought it over to my mom's house for family dinner and everyone loved it. It looks beautiful and tastes just as good. I was surprised at some of the comments about the filling running out? I did not have that problem at all. I used a Pillsbury crust and peach, apricot preserves as I could not find fig. Served it with vanilla ice cream....YUM!
By cathydowd
on September 12, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
It was easy and yummy but I wish I had followed other reviewers' advice to prevent the runny aspect, which I think is the result of the jam melting.
By dandrews_12585616
San Diego, 43
on August 08, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
As promised, this tart is easy to make. As many of you noted, the fruit filling came streaming out of it while baking. Next time, I'll bake it in a pie plate. One warning - the tart is exactly that...very tart. To cut some of what my sister called "the sourness," try coupling it with Ina's vanilla ice cream recipe. Nice combo. I'll be making this again. I somehow made it home from the grocery without my fig jam so I had to sub apricot, and that worked quite well. Try it; you'll like it!
Read all 35 reviews