Open-Faced Plum Tart

• 1 (9-inch) store-bought round pie crust
• 1/4 cup fig jam
• 1 pound plums cut into 1/4-inch wedges
• 1 egg plus 1 tablespoon water, whisked for egg wash
• 1/2 cup raw cane sugar

1. Preheat oven to 425 degrees F.
2. Remove pie crust from refrigerator 10 minutes before using to soften slightly.
3. Line a baking sheet with parchment.
4. Unfold pie crust onto baking sheet.
5. Spread fig jam on crust leaving a 2-inch border around the edges.
6. Place plums on top of the jam.
7. Fold edges over leaving the center exposed and press slightly to seal.
8. Brush outside of the pie dough with egg wash and sprinkle with sugar.
9. Bake until dough is cooked through and golden, about 45 minutes.
10. Serve warm with ice cream.

crust, fig jam, wedges, egg, cane sugar

Taken from www.foodnetwork.com/recipes/sunny-anderson/open-faced-plum-tart-recipe.html (may not work)