I absolutely love fruit tarts, any fruit tart; it is my favorite dessert. Prune tart in particular appeals to me—Grandma had several plum trees with plums that she dried into prunes for the winter; dried or fresh, they were one of my favorite fruit. But certainly this crostata can turn into a seasonal favorite every season by changing the fruit; cherries, peaches, apricots, pears and apples are only a few options.
- ¼ cup smooth apricot jam
- One 10” tart shell, prebaked 15 minutes
- 14 firm, ripe purple plums, halved and pitted
- 2 tablespoons sugar
- ½ tablespoon water
- ¼ tablespoon lemon juice
Preheat the oven to 350 degrees. Brush 3 tablespoons of the apricot jam over the bottom of the prebaked tart shell. Starting from the outside edge of the shell, arrange the plums in concentric circles until the shell is filled. Bake the tart 10 minutes, sprinkle the sugar over the plums, and return to the oven for an additional 25-35 minutes or longer, depending on the texture of the plums, until the pastry is nicely browned and the plums are well cooked. Remove from the oven and cool. In a small saucepan, melt the remaining apricot jam in the water and lemon juice. (Strain if the jam is lumpy.) When the tart has cooled somewhat, brush the plums with the apricot glaze. Serve at room temperature.