Tarts, cakes, and an easy jam — simple sweets to make with the best late-summer plums.
, and since I had a bag of them in my fridge from my last farmers market run, I decided to go for it.
Italian prune plums — the plums that, as the name suggests, turn into what we know as prunes when dehydrated — are one of the highlights of early fall. Everyone knows the famous Marian Burros that ran regularly in the New York Times, but there’s so much more to do with these small, blue-skinned fruits. Nathan’s tart, her spin on the Germanthat bakes the plums over a crumbly, buttery crust, is one of them and one that I’ll be making again and again throughout the season and each Yom Kippur.But while I have half a bag of the plums still to use up, here are some other fall-ish recipes using stone fruit that I think would be a great vessel for the cherished plums.
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