Plum and Cardamom Crostata with Cinnamon Cream

Yield: One 10-inch tart
Active time: 30 minutes
Start to finish: 1 hour, 15 minutes

1 ½ pounds plums, halved, pitted and each half cut into 6 slices
6 tablespoons sugar
1teaspoon ground cardamom
¼ teaspoon ground cinnamon
½ recipe Pie or Tart Dough (recipe follows)
1 tablespoon all purpose flour
2 tablespoons (1/4 stick) unsalted butter, melted
1 egg, beaten to blend
¼ cup apricot preserves

For the Cinnamon Cream:
1 cup heavy whipping cream
¼ cup powdered sugar
¼ teaspoon ground cinnamon
½ teaspoon vanilla extract

1. Preheat oven to 400°F.
2. Toss plums, 4 tablespoons sugar, cardamom and cinnamon in bowl.
3. Roll out one disc of Tart Dough on a floured surface to a 12 inch round. Transfer to a sheet pan lined with parchment paper.
4. Mix 1 tablespoon sugar and 1 tablespoon flour in small bowl and sprinkle over dough, leaving 2-inch plain border.
5. Arrange plums in concentric circles on dough, leaving 2-inch plain border and drizzle with melted butter.
6. Fold dough border in toward center. Brush border with egg glaze and sprinkle with 1 tablespoon sugar.
7. Bake tart until plums are tender and crust is golden, about 45 minutes.
8. Stir preserves in saucepan over low heat until melted. Brush over plums and allow to cool before serving.
9. Make the Cinnamon Cream: Place the cream, powdered sugar, cinnamon and vanilla extract in a large bowl. Using a whisk or a hand held mixer, whip until medium peaks form.
10. Slice crostata and serve topped with a dollop of cinnamon cream.

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