Rustic Plum & Basil Tart

Out of the tree of life I just picked me a PLUM!

How much do you L O V E  summer

stone fruit? I’m talking ripe juicy peaches, nectarines and in this case plums!

My mom and dad had a plum tree so this is a slice of nostalgia for me.

And really, there’s nothing quite like a throwback,

rustic fresh fruit tart, PIPING hot out of  the oven with a side

of vanilla ice cream! It’s one of summer’s simple pleasures!

This plum basil tart is super easy too, especially  if you take advantage of my shortcuts!

 To be honest, I baked it up from leftovers!

I had a hunk of my delish Orange and Vanilla Bean pastry dough in the ice box.

{You gotta make this dough!} 

 As a shortcut, you can totally buy pre-made pastry dough at your local market.

I slathered the dough with some of my leftover rhubarb simple syrup 

but you can use any ready-made preserve you have in the pantry.

Next, I layered in the sliced plums which were leftovers from a recent photo shoot.

I dig  the sweet and savory combo so I tucked in a few torn fresh basil leaves from my kitchen garden.

Then I added a smattering of orange zest for good citrusy measure.

Folded in the sides…

brushed the edges with egg yolk….sprinkled the glistening dough

 with sparkling sugar and baked it all off at 350 degrees for 12 to 15  minutes or so, until the 

syrup bubbled and the crust turned a rich golden brown.

I garnished my plum basil tart with an organic marigold from my edible flower garden.

And that is it! One piping hot summer plum & basil tart coming right up!

Now THIS is a plum cooking assignment and it’s easy as

PIE!