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Rustic Plum Tart

Photo: Charles Walton IV; Styling: Lisa Powell Bailey
Prep time 20 mins
Stand time 30 mins
Bake time 45 mins
Cool time 20 mins
Cook time 5 mins
Yield Makes 8 servings
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)

How to Make It

  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.

Cedar Crest Inn, Asheville, North Carolina