This is hands down the easiest dessert I have ever made. It took 5 minutes to put together, 40 to bake, 15 to cool, and 2 to devour. It was so tasty, even my non-dessert eating friend ended up finishing his first, and then tilted his plate toward his mouth to sip the last few drops of ice creamy-plum syrup. Serves 6 with 1 scoop of ice cream on each plate. *Adapted from Sunny Anderson's recipe on Food Network.
1 raw and chilled pie crust, homemade or not (enough for a 9-inch pie)
1 lb. ripe plums
1 tablespoon flour
1/4 cup apricot jam
1 egg, plus 1 tablespoon of water (egg wash)
1 teaspoon sugar
Take the pie crust out of the refrigerator and let sit on the counter for about 10 minutes. Preheat the oven to 425 degrees and line a cookie sheet with parchment paper.
Meanwhile, pit and slice the plums into 1/4-inch wedges. Place in a medium bowl and sprinkle with flour. Toss with your hands to coat. This will help thicken the tart as it cooks so you're not left with a goopy soggy mess. Not that a goopy soggy mess wouldn't still be delicious... because it would.
Next, roll out the pie crust into a thin circle, measuring about 12-inches in diameter and place on the cookie sheet. Spoon the apricot jam on the bottom of the crust in a circle, ending about 2-inches from the edge. Pour the plums on top of the jam and spread in an even layer. Fold the edges of the crust over the plums, leaving the center exposed and press lightly to seal. Brush the edges with the egg wash and sprinkle with sugar. Bake for 35-45 minutes, until deep golden brown and bubbly.
Let cool 15 minutes, slice into 6 pieces (like a pizza) and serve with a scoop of vanilla ice cream on top!