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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 1 |
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If the plums are very ripe, their juices may ooze out of the tart and onto the parchment paper, but this adds to the dessert's rustic charm. Ingredients:
parchment paper |
vegetable cooking spray |
1 1/2 pounds plums, sliced |
1/2 cup sugar |
1/3 cup plum preserves |
1 teaspoon vanilla extract |
1/4 teaspoon ground allspice |
1/2 (15-oz.) package refrigerated piecrusts |
1 tablespoon all-purpose flour |
1 large egg |
1 tablespoon sugar |
sweet cream topping (optional) |
Directions:
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 Tbsp. water. Brush piecrust with egg mixture, and sprinkle with 1 Tbsp. 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 Tbsp. 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 tsp. 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.
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