Spiced Plum Tart With Brandy Whipped Cream

One of my local grocery store chains has a cooking school and this is one of their featured recipes for late summer, a tart "filled with a spiral of deep purple plums laced with fragrant spices." You will need a 9" tart pan with a removable bottom. Prep time includes time to spice the plums. After baking, cool the tart for 1 hour before serving.

• Ready In: 1 hr 50 mins
• Yields: 1 tart

Ingredients

• 2⁄3 cup  firmly packed brown sugar
• 2  tablespoons cornstarch
• 1  teaspoon anise seed (optional)
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground ginger
• 1  pinch salt
• 2  lbs  italian plums, halved, pitted (use any ripe plums)
• 1  refrigerated pie crust (1/2 of a 15 ounce package)
• 1  cup heavy whipping cream
• 2  tablespoons sugar
• 1  tablespoon brandy

Directions

1. In a large bowl, combine brown sugar, cornstarch, anise seed (if using), cinnamon, ginger and salt. Add plums; gently toss to coat. Let stand 30 to 45 minutes, stirring occasionally.
2. Unroll pie crust onto lightly floured surface. Roll dough lightly into a 12" circle; fit into a 9" tart pan with removable bottom that has been lightly coated with non-stick cooking spray. Press dough against sides of pan, trimming off excess dough.
3. Arrange plums cut-side down in single layer, overlapping slightly to cover crust. Drizzle any juices remaining in plum bowl over top. Place tart pan on jellyroll pan.
4. Bake in 375 degree oven until bubbly and crust is golden brown, about 50 minutes. Cool on wire rack for 1 hour.
5. While tart is cooling, prepare brandy whipped cream: In large chilled mixer bowl beat whipping cream, 2 tablespoons sugar and 1 tablespoon brandy at high speed until soft peaks form. Don't overbeat.
6. Remove ring from tart pan and cut tart into wedges. Serve with dollops of brandy whipped cream.