Open-Faced Plum Tart

Name: Open-Faced Plum Tart
Ingredients: 1 (9-inch) store-bought round pie crust; 1/4 cup fig jam; 1 pound plums cut into 1/4-inch wedges; 1 egg plus 1 tablespoon water, whisked for egg wash; 1/2 cup raw cane sugar

5 ingredients

10 steps

Ingredients

1 (9-inch) store-bought round pie crust
1/4 cup fig jam
1 pound plums cut into 1/4-inch wedges
1 egg plus 1 tablespoon water, whisked for egg wash
1/2 cup raw cane sugar

Directions

1

Preheat oven to 425 degrees F.
2

Remove pie crust from refrigerator 10 minutes before using to soften slightly.
3

Line a baking sheet with parchment.
4

Unfold pie crust onto baking sheet.
5

Spread fig jam on crust leaving a 2-inch border around the edges.
6

Place plums on top of the jam.
7

Fold edges over leaving the center exposed and press slightly to seal.
8

Brush outside of the pie dough with egg wash and sprinkle with sugar.
9

Bake until dough is cooked through and golden, about 45 minutes.
10

Serve warm with ice cream.