Rustic Plum (Fruit) Tart

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 1 1/2 lbs plums, sliced
• 1/2 cup sugar
• 1/3 cup plum preserves
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground allspice
• 0.5 (15 ounce) package refrigerated pie crusts
• 1 tablespoon all-purpose flour
• 1 large egg
• 1 tablespoon sugar
• sweet cream, topping (optional)

Recipe

• 1 Line baking sheet with parchment paper; coat parchment paper with cooking spray.
• 2 Preheat oven to 350°. Stir together plums and next 4 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally.
• 3 Unroll piecrust on prepared baking sheet. Roll into a 12-inch circle.
• 4 Drain plum mixture, reserving liquid. Toss plums in flour.
• 5 Mound plums in center of piecrust, leaving a 3-inch border. Fold piecrust border up and over plums, pleating as you go, leaving an opening about 5 inches wide in center.
• 6 Stir together egg and 1 tablespoons water. Brush piecrust with egg mixture, and sprinkle with 1 tablespoons sugar.
• 7 Bake at 350° for 45 minutes or until filling is bubbly and crust is golden. Carefully transfer tart on parchment paper to a wire rack; cool 20 minutes.
• 8 Meanwhile, bring reserved plum liquid to a boil in a small saucepan over medium heat. Boil 1 to 2 minutes or until slightly thickened. Let cool slightly. Brush or drizzle 1 to 2 tablespoons hot plum liquid over exposed fruit in center of tart. Serve immediately with remaining plum syrup, and, if desired, Sweet Cream Topping.
• 9 Sweet Cream Topping: Stir together 1/2 cup sour cream and 2 teaspoons brown sugar. Cover and chill 2 hours before serving. Stir just before serving.
• 10 Peach-Nectarine Tart: White peaches won't work as well in this tart because of their delicate texture. Prepare recipe as directed, substituting 3/4 lb. peeled nectarines and 3/4 lb. peeled peaches for plums and peach preserves for plum preserves.
• 11 Apricot-Almond Tart: Prepare recipe as directed, substituting fresh apricots for plums and apricot preserves for plum preserves. Omit allspice.
• 12 Fresh Cherry Tart: Prepare recipe as directed, substituting 1 1/2 lb. fresh cherries, pitted, for plums and cherry preserves for plum preserves.