Rustic Plum Tart

I had a couple plums that were over-ripe. Found a Food Network recipe for a very basic Open-Faced Plum Tart made using a store bought crust (which I also had in the freezer and was glad to find some way of using it up!) -- though you could easily make your own. The original recipe even called for fig jam, which I have!  However, my fig jam already has ginger in it; so...here's my version, just slightly dressed up with some cloves, mint, and orange zest. Still quick and easy, especially using the store bought crust.

Ingredients:

1 9-inch store-bought pie crust
1/4 cup ginger-fig jam

¹/₈ tsp ground cloves

2 tsp fresh chopped mint

1 tsp orange zest
2 large plums, thinly sliced
1 egg 

¼ C raw cane sugar

Directions:

Preheat oven to 425°. Bring store bought pie crust to room temperature. Line baking sheet with parchment; place crust on baking sheet. Spread crust with ginger-fig jam, leaving 2" border around the edges. Sprinkle with ground cloves. Fan plum slices on top of jam. Top with chopped mint, orange zest, and half of the sugar. In small bowl, beat egg with about 2 Tbls water. Fold crust edges inward -- leaving center exposed -- press slightly to seal. Brush crust with egg wash (using it to help seal folds as needed); sprinkle with remaining sugar.Bake until dough is thoroughly cooked with golden edges (about 35 minutes). Serve warm with ice cream.