From your share:
1 pound Italian Prunes (or Stanley plums)
From your kitchen:
Single Pie Crust
1/4 cup sugar
2 teaspoons cinnamon
3 Tbsp tapioca or fruit filling thickener of your own choice
add fig jam (or apricot jam)
2 pats butter, cut into small cubes
1 egg with a little water, well beaten for an egg wash
Sprinkle Turbinado or regular sugar
This tart has a layer of fig jam and with a generous sprinkling of cinnamon sugar. This is super fast to make, and such a special treat.
You will need one pie crust. Place crust on a piece of parchment paper cut the plums in half and remove the pit and then slice into bite sized pieces
In a bowl add 1/4 c sugar to the plums and the cinnamon. Allow the plums to sit for a bit and then taste for sweetness.
Add the tapioca and a couple of tablespoons of jam. Mix.
Pour fruit mixture into the middle of the crust, dot with butter and fold in the edges of crust to cover the fruit for a free form tart.
Brush with egg wash and Sprinkle with sugar. Lift the parchment onto a baking sheet
Bake at 400 for 15 minutes. Lower the heat to 350 for 20 minutes. Fruit should bubble and crust should be golden.
Adapted from: afeastfortheeyes.net
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