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Steps
1
Heat oven to 450°F. Place pie crust in 9-inch tart pan with removable bottom or 9-inch glass pie plate. Trim edges if necessary. Generously prick crust with fork. Bake about 7 minutes or until very lightly brown. Cool on cooling rack 5 minutes. Reduce oven temperature to 325°F.
2
Meanwhile, in small bowl, beat cream cheese and powdered sugar with electric mixer on low speed until smooth. Add orange peel and eggs; beat until smooth and well blended. Spread in partially baked crust. Arrange sliced plums over cream cheese filling.
3
Bake at 325°F 25 to 30 minutes or until filling is set. Cool on cooling rack 15 minutes. Refrigerate at least 1 hour until chilled.
4
Just before serving, brush melted jelly over tart. Cover and refrigerate any remaining tart.
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For the sweetest flavor, choose ripe plums. To speed up the ripening process, seal the plums in a brown paper bag for a day or two. The size of plums varies; if they are small, buy one or two additional plums.
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