Open-Faced Plum Tart


This was soooo wonderful! Sweet, tart, crisp, soft. I couldn’t find fig jam in our commissary though, so I used red plum jam.

Open-Faced Plum Tart


  • 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


Preheat oven to 425 degrees F.

Remove pie crust from refrigerator 10 minutes before using to soften slightly. Line a baking sheet with parchment (I used Tin Foil). 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.



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