Plum, Ginger and Thyme Tart

Serves 9

If Making Pie Scares You, This Plum & Thyme Tart Is for You

By Camille Styles

Ingredients

  • 1 sheet frozen puff pastry, thawed according to directions
  • 4 plums, sliced
  • 12 blackberries
  • 1 large egg yolk, lightly beaten w/ 1 teaspoon water
  • 1/3 cup sugar
  • 1/4 cup ginger preserves
  • 2 tablespoons butter, softened
  • 1 bunch fresh thyme
  • vanilla ice cream or whipped cream (optional for serving)

Instructions

  1. Preheat oven to 375 degrees. Toss plum slices and blackberries in a bowl with sugar.
  2. Open pastry sheet and remove paper. Roll out into a rectangle just a little larger than it was before, then transfer to a baking sheet.
  3. Use a sharp paring knife to score a 3/4-inch border around the pastry (do not cut all the way through). Brush pastry with egg wash, avoiding edges. Place plums & blackberries inside border, and dot with butter. Sprinkle thyme around, pulling some of the leaves off the sprigs and leaving a few whole.
  4. Bake until pastry is golden and plums are tender, about 30 minutes. Remove from oven.
  5. In a small saucepan, heat preserves with 1 tablespoon water until melted. Brush the plums with glaze. Slice into squares with a serrated knife, then serve tart warm with scoops of vanilla ice cream or whipped cream.