Email to Anna Cilluffo      

Recipe Categories: cilly1's HOME PAGEALCOHOLICBEVERAGES APPETIZERS BARCOOKIES BEEF BEVERAGES BISCUITS BREAD BREAKFAST BROWNIES CAKES CAKESandPIES CANDY CANNING CASSEROLES CHEESECAKES COOKIES COPYCAT CROCKPOT CUPCAKES DESSERTS DIPS DONUTS ETHNIC FISHandSEAFOOD FROSTING ICECREAM IMPOSSIBLEPIES MARINADES MISCELLANEOUS MUFFINS MYCHRISTMASRECIPES PASTA PASTRIES PIES PIZZA PORK POULTRY PUDDINGSCUSTARDS QUICHE QUICKBREADS RICE ROLLS RUBS SALADandDRESSING SAUCES SCONES SIDEDISH SNACKS SOUPSandSTEWS SPREADS Substitutions VEGETABLES WEIGHTWATCHERS

Open-Faced Plum Tart




Source of Recipe


Food Network-Cooking for Real with Sunny Anderson


Recipe Introduction


Cook Time: 45 min
Level: Easy
Yield: 6 to 8 servings


Recipe Link: http://www.foodnetwork.com/recipes/sunny-anderson/open-faced-plum-tart-recipe/index.html

List of Ingredients




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

Recipe



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.