Hot Plum Tart

Hot Plum Tart

This rustic tart recipe is juicy as it is charming.

Recipe adapted from Southern Living

 

Parchment paper
Vegetable cooking spray
1 1/2 pounds ripe plums, sliced
1/2 cup sugar
1/3 cup Plum + Rose Jam
1 tsp. vanilla extract
1/4 tsp. ground allspice
1/2 (15-oz.) package refrigerated pie crusts
1 tbsp. all-purpose flour
1 large egg
1 tbsp. sugar

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. Enjoy!