Rustic Plum Tart

I just made this with cherries. I really liked how you add preserves to the fruit. I find it much easier than the recipe I normally use that calls for a lot more ingredients and then you have to cook it down. I used 1/2 tsp almond extract and 1/2 tsp vanilla, since I didn't have enough of the almond left. I also left in the fig preserves, since I had plenty on hand. One thing I did keep from the other recipe is the directions for a very lovely crust, instead of store bought. I hope you don't mind me including the directions for it.

For the Crust:

In medium bowl, mix 2 cups flour, 1/4 cup sugar, 1/3 cup butter or margerine, melted, 2/3 cup milk, 2 tsp baking powder, 1/2 tsp salt*, 1/2 tsp grated lemon peel, with fork until dough leaves side of the bowl and forms a ball. Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Roll out into 12 inch circle. Fold into fourths and carefully place on greased or parchment covered cookie sheet and unfold. Reshape, if needed. *If using salted butter, use 1/4 tsp of salt. 

I made this with the plums. We loved the vanilla in with the plums and the sweet cream topping with the reduced syrup took this over the top. I was going to try it with apricots and I was curious where the almond is. Should I substitute almond extract for the vanilla or should I just sprinkle sliced almonds on the top? Has anyone tried this?

I only had 3/4 lb of plum, so I cut the sugar, allspice and vanilla in half. I used cherry preserves instead of plum preserves. The tart was super easy to make and looked gorgeous. My plums must not have been very sweet because the tart was a little too tart. This is a receipe I plan to make many times, trying it with other fruits.

This is super easy. I used a combination of peaches & nectarines because they both came in my farm box. I used peach preserves & served it with both the sweetened sour cream & vanilla ice cream & let everyone choose what they wanted. This is a keeper & there are endless possibilities.

A great sweet/tart combination. We cut the sugar in half, substituted fig preserves (~1/2 c instead of 1/3) and used puff pastry sheet for the crust, as we can't get prepared piecrust here. The sweet cream is a great accent. Excellent way to use up a plethora of plums.

Wonderful! I served this to a group of friends and they couldn't get enough! I couldn't find good plums, so I used fresh cherries. I can't wait to try it with plums!

A wonderful summertime dish and a big hit at my dinner party! A truly lovely dessert that tasted delicious and looked beautiful. I only had frozen deep dish pie crusts on hand - since they're smaller, I made two smaller tarts that turned out just fine. Know that the allspice comes through loud and clear (surprisingly so), so if you don't care for allspice, this isn't the dessert for you. I really think this dessert needs vanilla ice cream (or whatever sweet cream called for) to balance out the strong flavors in the fruit.

I don't care for plums so I substituted granny smith apples..it was incredible. My husband ate 2 large slices. I also used cinnamon instead of allspice and apple jelly vs. plum. This is sooo easy and soo delicious

I tried using nectarines and peaches and both were very good. Simple and quick and we all loved it.