Rustic Plum (Fruit) Tart

Ingredients

• 1 1/2 lbs plums, sliced
• 1/2 cup sugar
• 1/3 cup plum preserves
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground allspice

• 1/2 (15 ounce) package refrigerated pie crusts
• 1 tablespoon all-purpose flour
• 1 large egg
• 1 tablespoon sugar
• sweet cream, topping (optional)

Directions

1. 1

   Line baking sheet with parchment paper; coat parchment paper with cooking spray.

2. 2

   Preheat oven to 350°. Stir together plums and next 4 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally.

3. 3

   Unroll piecrust on prepared baking sheet. Roll into a 12-inch circle.

4. 4

   Drain plum mixture, reserving liquid. Toss plums in flour.

5. 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. 6

   Stir together egg and 1 tablespoons water. Brush piecrust with egg mixture, and sprinkle with 1 tablespoons sugar.

7. 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. 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 tablespoons hot plum liquid over exposed fruit in center of tart. Serve immediately with remaining plum syrup, and, if desired, Sweet Cream Topping.

9. 9

   Sweet Cream Topping: Stir together 1/2 cup sour cream and 2 teaspoons brown sugar. Cover and chill 2 hours before serving. Stir just before serving.

10. 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. 11

    Apricot-Almond Tart: Prepare recipe as directed, substituting fresh apricots for plums and apricot preserves for plum preserves. Omit allspice.

12. 12

    Fresh Cherry Tart: Prepare recipe as directed, substituting 1 1/2 lb. fresh cherries, pitted, for plums and cherry preserves for plum preserves.