INGREDIENTS:
1 1/2 pounds plums (or pluots), sliced into eighths*
1/2 cup sugar (or less, depending on the sweetness of the pluots)
1/3 cup apricot or plum preserves
1 teaspoon pure vanilla extract
1/4 teaspoon ground allspice, optional
1 homemade pie crust or 1/2 package (15-oz.) refrigerated pie crust
1 tablespoon all-purpose flour
1 large egg
1 tablespoon sugar
Yogurt or Creme Fraiche
METHOD:
Line a rimmed baking sheet with parchment paper; spray parchment paper with cooking spray.
Preheat oven to 350°F.
Combine plums (or pluots), preserves, vanilla extract, and allspice (if using) in a large bowl. Let stand for 30 minutes, stirring occasionally.
Roll the pie crust dough into a 12-inch circle. Place the pie crust on the prepared baking sheet.
Drain the plum mixture, reserving liquid. Toss plums in flour.
Mound plum mixture in the center of the pie crust, leaving a 3-inch border. Fold over the pie crust border up and over pluots, pleating crust as you go, leaving an opening about 5 inches wide in the center.
Stir together egg and 1 tablespoon water. Brush pie crust with egg mixture, and sprinkle with 1 tablespoon sugar.
Bake at 350° for 45 minutes or until the filling is bubbly and the crust is golden. Transfer the tart on parchment paper to a wire rack; cool for 20 minutes.
Bring reserved fruit mixture liquid to a boil in a small saucepan over medium heat and cook for 1 to 2 minutes to reduce until slightly thickened. Let cool slightly. Brush or drizzle 1 – 2 tablespoons of hot plum liquid over exposed fruit in the center of the tart. Serve immediately with remaining fruit syrup, and if desired, a dollop of yogurt or creme fraiche.
VARIATIONS:
Other fruits can be substituted for plums – apricots, pluots, peaches, and nectarines.
