Open-Faced Plum Tart

Preheat oven to 220°C. Remove the shortcrust pastry from refrigerator ten minutes before using to soften slightly. To cut, run a knife around a round cake tin of the correct size, or a pre-cut piece of parchment paper.

Line a baking sheet with parchment. Unfold pre-cut shortcrust onto baking sheet. Spread fig jam on crust leaving a 5cm border around the edges. Place plums on top of the jam. Fold edges over leaving the center exposed and press slightly to seal. Brush outside of the pie dough with egg wash and sprinkle with sugar. Bake until dough is cooked through and golden, about 45 minutes. Serve warm with ice cream.