Cookie Bookie

Rustic Plum Tart

1 recipe sweet pastry dough

1 ½ pounds plums, halved, pitted and sliced into 6 slices
6 tablespoons sugar
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
1 tablespoon all-purpose flour
2 tablespoons (1/4 stick) unsalted butter, melted
1 egg, beaten to blend
1 tablespoon turbinado sugar

¼ cup apricot preserves

Preheat oven to 400 degrees. Toss plums, 4 tablespoons sugar, ginger and cinnamon in bowl. Roll out dough on floured surface to 12 ½-inch round. Transfer to rimmed baking sheet. Mix 2 tablespoons sugar and 1 tablespoon flour in small bowl; sprinkle over dough leaving 2-inch plain border. Arrange plums in concentric circles on dough, leaving 2-inch plain border; drizzle with melted butter. Fold dough border in toward center. Brush border with egg glaze; sprinkle with turbinado sugar. Bake tart until plums are tender and crust is golden, about 45 minutes.

Stir preserves in saucepan over low heat until melted. Brush over plums. Cool tart 1 hour on baking sheet. Run long knife under tart to loosen. Using 9-inch tart pan bottom, transfer tart to plate; serve at room temperature.

Makes 6 servings
Ready in appx 2 hours 30 minutes