Open-Faced Plum Tart – a delicious recipe with fig jam, wedges, egg, cane sugar, cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 425 degrees F. Let the dough soften at room temperature for 10 minutes.
2
Line a baking sheet with parchment paper.
3
Lay the pie crust on the parchment paper.
4
Spread the fig jam on the crust, leaving a 2-inch clean border around the edge.
5
Arrange the plums on top of the jam.
6
Fold the crust's edge inward, pleating as needed; leave the center of the tart exposed.
7
Press the dough lightly to seal.
8
Whisk the egg with 1 tablespoon water in a small bowl; brush the egg wash on the dough and sprinkle with the sugar.
9
Bake until the crust is cooked through and golden brown, about 35 minutes.
10
Serve warm with ice cream, if desired.
11
Photograph by Steve Giralt
84
kcal
Calories
3
g
Fat
13
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 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, and more.
Yes, Open-Faced Plum Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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