Open-Faced Plum Tart

By á-7611

Ingredients

• 1 disk refrigerated pie dough
• 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

Details

Servings 6

Preparation

Step 1

1. Preheat the oven to 425 degrees. 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.
2. 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.