Open-Faced Plum Tart
Delightful Open-Faced Plum Tart with Fig Jam and Fresh Plums | SunnyAnderson.com
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Pastry brush
- Spoon
Ingredients
- 1 disk refrigerated pie dough (half of a 14-ounce package)
- 1/4 cup fig jam
- 1 pound plums, pitted and cut into 1/4-inch wedges
- 1 large egg
- 1/4 cup raw cane sugar
- Ice cream, for serving (optional)
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