Line baking sheet with parchment paper; coat parchment paper with cooking spray.
Preheat oven to 350°. Stir together plums and next 4 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally.
Unroll piecrust on prepared baking sheet. Roll into a 12-inch circle.
Drain plum mixture, reserving liquid. Toss plums in flour.
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.
Stir together egg and 1 Tbsp. water. Brush piecrust with egg mixture, and sprinkle with 1 Tbsp. sugar.
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.
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.
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.
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.
Apricot-Almond Tart: Prepare recipe as directed, substituting fresh apricots for plums and apricot preserves for plum preserves. Omit allspice.
Fresh Cherry Tart: Prepare recipe as directed, substituting 1 1/2 lb. fresh cherries, pitted, for plums and cherry preserves for plum preserves.
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.
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