¼ cup smooth apricot jam
1 10-inch tart shell, prebaked 15 minutes
14 purple plums, firm and ripe, halved and pitted
2 tablespoons sugar
½ tablespoon water
¼ tablespoon lemon juice
Preheat the oven to 350 degrees. Brush 3 tablespoons of the apricot jam over the bottom of the prebaked tart shell. Starting from the outside edge of the shell, arrange the plums in concentric circles until the shell is filled. Bake the tart 10 minutes, sprinkle the sugar over the plums, and return to the oven for an additional 25-35 minutes or longer, depending on the texture of the plums, until the pastry is nicely browned and the plums are well cooked. Remove from the oven and cool. In a small saucepan, melt the remaining apricot jam in the water and lemon juice. (Strain if the jam is lumpy.) When the tart has cooled somewhat, brush the plums with the apricot glaze. Serve at room temperature.