Best Open Faced Plum Tart Recipes

Open-Faced Plum Tart image

Provided by Sunny Anderson

Categories dessert

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 5

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

Steps:

Preheat oven to 425 degrees F.
Remove pie crust from refrigerator 10 minutes before using to soften slightly. Line a baking sheet with parchment. Unfold pie crust onto baking sheet. Spread fig jam on crust leaving a 2-inch border around the edges. Place plums on top of the jam. Fold edges over leaving the center exposed and press slightly to seal. Brush outside of the pie dough with egg wash and sprinkle with sugar.
Bake until dough is cooked through and golden, about 45 minutes.
Serve warm with ice cream.

Open-Faced Plum Tart image

Provided by @MakeItYours

Number Of Ingredients 6

1 disk refrigerated pie dough (half of a 14-ounce package)
1/4 cup fig jam
1 pound plums, pitted and cut into 1/4-inch wedges
1 large egg
1/4 cup raw cane sugar
Ice cream, for serving (optional)

Steps:

Preheat the oven to 425 degrees F. Let the dough soften at room temperature for 10 minutes. Line a baking sheet with parchment paper. Lay the pie crust on the parchment paper. Spread the fig jam on the crust, leaving a 2-inch clean border around the edge. Arrange the plums on top of the jam. Fold the crust's edge inward, pleating as needed; leave the center of the tart exposed. Press the dough lightly to seal.
Whisk the egg with 1 tablespoon water in a small bowl; brush the egg wash on the dough and sprinkle with the sugar. Bake until the crust is cooked through and golden brown, about 35 minutes. Serve warm with ice cream, if desired.
Photograph by Steve Giralt