We went to a really nice brunch with friends last week. As it turns out, it was a very good day to be with the friends we love. Among other things, we enjoyed peach and banana bellinis, dark coffee, a frittata, fruit salad, sausage and other meats, and a plum tart.
Inspired by a new variety of plum that popped up at the farmer’s market, the tart was my handiwork. I used the apricot tart recipe and substituted (as suggested) small, sweet plums for the apricots. It was delicious. The plums were a bit more delicate than the apricots, with a nice balance of sweet and tart. What is only hinted at in the photograph, and this is by no means a reflection of the photo’s quality, is the contrast between the deep purple of the skins fading into the greenish gold of the flesh.