Open-Faced Plum Tart

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I have made this recipe countless times with different types of fruit, and it impresses my guests EVERY time! What a hit!
I have made tons of food network recipes over the years, and this one definitely definitely stands out. Thank you, Sunny!

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I used peaches instead and it was superb!!!Easy and not much mess...Thank you!!!

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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!

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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.

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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!

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Fantastic! After reading about the "soggy" filling, I did what I do with my peach pies. I made a mixure of flour, sugar and butter; then put it on the bottom of the pastry. I layered the plums on top and the mixture soaked up the liquid from the plums and the tart was perfect. I use the above "trick" on blueberry, peach and strawberry pies. I, also, baked it for the first 30 minutes on the bottom rack and then moved to the top rack for the last 10 minutes.

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I've tried this recipe twice now, and both times the filling came out really runny. Both times I used a pound of sliced plums, ripe but not overly so. Since this recipe is getting such good reviews, I'm curious how people are preventing the runny filling. The first time I did it I used a thawed, previously frozen whole-wheat pie crust, which was a failure as it fell apart and got overdone. I used fig jam, which was tasty on its own but didn't really stand out in this recipe. The second time I used a Pillsbury refrigerated roll-out pie crust, which was better but still didn't hold the runny filling, and strawberry jam instead of fig jam, and added about a tablespoon of cornstarch in an attempt to thicken the filling, but that didn't help. I like this recipe because it's easy and tasty, but I doubt I'll make it again unless I find a way to thicken the filling. Also, in the video Sunny says to bake at 400, but the recipe says 425. I baked it at 400 and it was done in 30 minutes.

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This is the perfect summer desert or snack!! It was super simple and very delicious. The plums were a tad tart which worked beautifully with the sugar on the edge and the fig jam. I will make this one of my go-to recipes.

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Delicious and presents beautifully. I did this recipe with sliced peaches and apricot jam, and I didn't have sugar in the raw so I just used regular granulated sugar. It was delicious served with vanilla bean ice cream. Looks fancy even though it's really easy!

p.s. I only cooked it for about 30 minutes, and it came out perfectly.

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Incredible flavor , used fig preserves and LOVE the taste!