Summer is slowly coming to an end...and Labor Day is just around the corner. This holiday, which falls on the first Monday of each September, celebrates the economic and social contributions of all workers. It's also a time to relax and enjoy a leisurely day with family and friends and good food.
Of course, a special dessert is always a fitting finale to a great meal. And making full use of juicy, delicious plums that are in full flavor all through summer and early fall is the obvious choice.
When you don't want to spend too much time in the kitchen and more time enjoying the company you're with, this Open-Faced Plum Tart, which can be made in less than one hour, is the perfect recipe for you!
Give it a try. You'll love the end result.
OPEN-FACED PLUM TART
Recipe adapted from Sunny Anderson
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. 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.