Purple Plum Tart

I had a store-bought pie crust in the freezer that was waiting to be tackled. So I decided to make a tart using canned plums that were in my pantry. I don't know what it is about canned plums, but I like them just as much if not better than fresh ones on tarts. Don't skimp on Reddi-wip!

Ripe plums are not too sweet but full of flavor

Purple Plum Tart

1 store-bought pie crust
2 cans purple plums in syrup, one can drained, one can of syrup reserved (about a cup)
1 1/2 Tbsp cornstarch
1 tsp lemon juice
1 tsp grand marnier, optional
1/4 tsp almond extract
Dash of cinnamon, optional
1/2 tsp orange zest

Lay the plum halves facing down.

Piping hot out of the oven. It will set more after cooling down.

Preheat oven to 425. Pit the plums and halve them. Combine reserved syrup, cornstarch, lemon juice, grand marnier, orange zest and almond extract and whisk well. Lay plums on the pie crust. Slowly pour the syrup mixture in the pie crust. Bake for 15 minutes at 425. Cover the pie with foil and bake for another 35-45 minutes at 375. Serve with lots of Reddi-wip. 

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