So I decided to buy a couple pounds of this gorgeous fruit and look through my William Sonoma Baking Book for something wonderfully plummy! The book was lacking in the plum department so I googled on SouthernLiving.com.
Vegetable cooking spray
1 1/2 pounds plums, sliced
1/2 cup sugar
1/3 cup plum preserves
1 teaspoon vanilla extract
1/4 teaspoon ground allspice
1/2 (15-oz.) package refrigerated piecrusts
1 tablespoon all-purpose flour
1 large egg
1 tablespoon sugar
1. Line baking sheet with parchment paper; coat parchment paper with cooking spray. (I used aluminum foil).
2. Preheat oven to 350°. Stir together plums and next 4 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally.
3. Unroll piecrust on prepared baking sheet. Roll into a 12-inch circle. (I used my 'go to' pie crust recipe).
4. Drain plum mixture, reserving liquid. Toss plums in flour.
5. Mound plums in center of piecrust, leaving a 3-inch border. Fold piecrust border up and over plums, pleating as you go, leaving an opening about 5 inches wide in center.
6. Stir together egg and 1 Tbsp. water. Brush piecrust with egg mixture, and sprinkle with 1 Tbsp. sugar.
7. Bake at 350° for 45 minutes or until filling is bubbly and crust is golden. Carefully transfer tart on parchment paper to a wire rack; cool 20 minutes.
8. Meanwhile, bring reserved plum liquid to a boil in a small saucepan over medium heat. Boil 1 to 2 minutes or until slightly thickened. Let cool slightly. Brush or drizzle 1 to 2 Tbsp. hot plum liquid over exposed fruit in center of tart. (I also sprinkled it again with brown raw sugar cause I thought it looked purty!)
**For the apple tart, I used about 1/2 cup of sugar, a tsp of cinnamon and a couple tablespoons of flour. Then I let it sit for an hour or two and baked it the same. You can check the doneness of the apple with a knife.
Anyway, summers almost over, folks!! Enjoy these juicy fruits before they're gone til next year! Soon it'll be onto pumpkin and gingerbread desserts... I AM WAY FREAKIN' EXCITED FOR FALL. :)
Plums and Princes,