Instructions: All Ready Pillsbury pie crust, prebaked according to directions in 10" tart pan, cooled

Put rack in center of oven & heat to 400. Have a baking sheet ready.

Coarsely chop 2 peaches. They should measure about 1 3/4 cups. Put in small bowl & toss with lemon juice. Add flour, tapioca, 3 Tbls. sugar & salt. Combine well. Let rest 15 minutes. Meanwhile, thinly slice remaining peaches & plums. Spread chopped peaches in cooled pastry.

Arrange peach slices decoratively over them, overlapping slices around outer edge in circle. Overlap plum slices decoratively in center. Cut butter into small pieces & scatter over surface. Sprinkle with remaining sugar. Place tart pan on baking sheet. Bake tart until edges of fruit slices are nicely browned, about 55-60 minutes. Let cool on rack. Melt currant jelly & water on stovetop. Lightly brush on cooled tart, including edges of crust.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.