Preheat oven to 350 degrees.

Line a tart pan with the unbaked piecrust. Bake according to package instructions until light brown in color.

In a medium size bowl combine ¼ cup sugar and 2 Tbsp. flour, mix until combined.

Gently warm Biesterveld’s All Fruit Apricot and Strawberry Spread over low heat until melted. Measure 1/2 cup of the all fruit spread and add this as well as the melted butter and the egg to the flour mixture. Mix until uniform. Reserve the rest of the jam to glaze the tart after baking.

Place the plum slices in concentric circles starting on the outer edge of the tart pan, covering the entire bottom of the pan.

Pour the fruit spread and flour mixture over the plums. Sprinkle remaining 1 Tbs. Sugar over the tart.

Bake 45-50 minutes in a 350-degree oven until the jam bubbles and the fruit is soft.

Remove from oven and brush the remaining fruit spread over the plums. Serve warm or at room temperature with ice cream.