Photo: Open-Faced Plum Tart Recipe
Ingredients
- 1 disk refrigerated pie dough (half of a 14-ounce package)
- 1/4 cup fig jam
- 1 pound plums, pitted and cut into 1/4-inch wedges
- 1 large egg
- 1/4 cup raw cane sugar
- Ice cream, for serving (optional)
Directions
Preheat the oven to 425 degrees F. Let the dough soften at room temperature for 10 minutes. Line a baking sheet with parchment paper. Lay the pie crust on the parchment paper. Spread the fig jam on the crust, leaving a 2-inch clean border around the edge. Arrange the plums on top of the jam. Fold the crust's edge inward, pleating as needed; leave the center of the tart exposed. Press the dough lightly to seal.
Whisk the egg with 1 tablespoon water in a small bowl; brush the egg wash on the dough and sprinkle with the sugar. Bake until the crust is cooked through and golden brown, about 35 minutes. Serve warm with ice cream, if desired.
Photograph by Steve Giralt
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By Holly884
Los Angeles, CA
on October 31, 2012
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I absolutely love how simple, quick & easy this recipe is! I ended up using Lingonberry preserves and fresh Blackberries because it's what I had on hand and then fully covered it in raw cane sugar... it was so delicious! I fully intend on making this with plums like her actual recipe... but I do have to say, using berries cuts back on prep time! ;
By ann.miller_11739289
FLorence, OR
on October 02, 2011
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The funny thing about this is that I had made the same thing using fresh figs and fresh plums that were given to me one summer. I kept thinking I should try to put them together somehow so I made a homemade crust and made a tart like this. I was surprised to see her do it a week or so later...made me think I wasn't of the track too far...I did mix some of the fruit on the bottom with the typical pie filling method, flour, sugar, dotted with butter...then topped it with a nice arrangement of the un-coated fruit. It was pretty and tasty..not sour or runny. The two flavors are great together.
By I LUV PASTA
New Jersey
on August 02, 2011
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Not sure what happened with mine. It came out SO SOUUUR!
I definitely think I needed to sweeten those plums a little more with sugar, because they were such a sour bunch of plums. If they were sweet plums to begin with it may have been okay, but my sour plums ruined the whole flavor of the tart!
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