Plum Tart

1. 1

   Heat oven to 375 degrees.

2. 2

   If using smaller, halved plums, use a paring knife to cut a 3/4-inch slit through the top of each half, from the tip of the plum to just above where the pit should be.

3. 3

   (This will allow the liquid from the plums to evaporate during baking instead of settling into the pit cavity.)

4. 4

   Place pastry shell on a sheet pan or baking sheet.

5. 5

   Spread crumbs or crumble topping over bottom of pastry shell in an even layer.

6. 6

   Arrange plums in tight concentric circles in pastry shell, skin-side down, beginning with rim of the pan and standing plums up slightly.

7. 7

   Mix together sugar and cinnamon and sprinkle 2 tablespoons over plums.

8. 8

   Place in oven and bake 45 minutes, or until tips of plums have colored; plums should retain their shape.

9. 9

   Remove from heat, on baking sheet, and allow to cool on a rack.

10. 10

    Once plums have cooled, sprinkle remaining cinnamon-sugar mixture over the fruit.

11. 11

    Alternatively, heat jam in a small saucepan until runny and, instead of sprinkling fruit with sugar, gently brush cooled plums with jam to glaze.

* Per serving · 4 servings · Values may vary.

No additional tips available.