Open-Faced Plum Tart

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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! ;

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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.

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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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Fast, easy, and delicious--many variations are possible!!