|Photo Credit: R. Charles|
Oh my, I don't know why my several attempts looked nothing like the pictures in the magazine. I guess I used the wrong varieties of plums, even though I used firm, slightly ripe plums on my 2nd try. The plums were just too juicy, and the juice leaked all over the place - not the cute little bubbly leaks of juice to give it a rustic feel like in the picture!! But, it was a breeze to make, and the flavor was delicious - everyone enjoyed it. I didn't attempt making my pie crust from scratch - had too much other cooking to do that day!
Adapted from Everyday Food Magazine, July/August 2006
1/2 (15-oz.) package refrigerated pie crust
1 1/2 lbs. red plums, quartered, pitted, and sliced 1/4" thick
1/2 c. sugar
1 T. all-purpose flour*
1 large egg yolk mixed with 1 T. water (egg wash)
Line a rimmed baking sheet with aluminum foil, then parchment paper.
Preheat oven to 400 degrees. In a large bowl, toss together plums, sugar, and flour. Mound plum mixture in center of prepared crust, leaving a 2" border all around. Fold border over fruit in a pleated pattern. Brush dough with egg wash.
Bake tart until crust in brown and filling is bubbling, about 45 minutes. Transfer baking sheet to a rack; let cool 20 minutes. Slice and serve warm or at room temperature.
* I don't know what to suggest on the flour amount!! I used 1/4 c. flour, but it was still too juicy!