| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 30 min |
| Cook: | 35 min |
| Yield: | 6-8 servings |
Ingredients
- 1 disk refrigerated pie dough (half of a 14-ounce package)
- 1/4 cup fig jam
- 1 pound plums, pitted and cut into 1/4-inch wedges
- 1 large egg
- 1/4 cup raw cane sugar
- Ice cream, for serving (optional)
Instructions
- Preheat the oven to 425 degrees F. Let the dough soften at room temperature for 10 minutes. Line a baking sheet with parchment paper. Lay the pie crust on the parchment paper. Spread the fig jam on the crust, leaving a 2-inch clean border around the edge. Arrange the plums on top of the jam. Fold the crust’s edge inward, pleating as needed; leave the center of the tart exposed. Press the dough lightly to seal.
- Whisk the egg with 1 tablespoon water in a small bowl; brush the egg wash on the dough and sprinkle with the sugar. Bake until the crust is cooked through and golden brown, about 35 minutes. Serve warm with ice cream, if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 111 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 17 g |
| Protein | 2 g |
| Cholesterol | 27 mg |
| Sodium | 34 mg |
| Serving Size | 1 of 8 servings |
| Calories | 111 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 17 g |
| Protein | 2 g |
| Cholesterol | 27 mg |
| Sodium | 34 mg |
Reviews
Super easy and delicious!
good
Great dessert. I have already made it several time and it’s a big hit. I made one change. I used an all berry preserve instead of the fig & it still came out great. Terrific!!!!
I used peaches, with a streusel on top!
This must be the most stupid-easy dessert anyone could make. You can swap out plums for other fruit too. I used Blood Orange Jelly bc that’s what I had. Use whatever jam/jelly you like. Like someone else said, go by the fruit sweetness factor, add more or less sugar as needed. Sprinkle the sugar all over the tart, not just on the crust. Bc of egg allergies, I brushed the edges of dough with water from my fingertips and sprinkled the sugar all over that and inside on top of fruit.
I absolutely love how simple, quick & easy this recipe is! I ended up using Lingonberry preserves and fresh Blackberries because it’s what I had on hand and then fully covered it in raw cane sugar… it was so delicious! I fully intend on making this with plums like her actual recipe… but I do have to say, using berries cuts back on prep time! ;
Not sure what happened with mine. It came out SO SOUUUR!
I definitely think I needed to sweeten those plums a little more with sugar, because they were such a sour bunch of plums. If they were sweet plums to begin with it may have been okay, but my sour plums ruined the whole flavor of the tart!
I definitely think I needed to sweeten those plums a little more with sugar, because they were such a sour bunch of plums. If they were sweet plums to begin with it may have been okay, but my sour plums ruined the whole flavor of the tart!
Fast, easy, and delicious–many variations are possible!!