I didn't make this one. I just took the pictures. Walt cooked a plum tart yesterday — and it was beautiful as usual.
The plum tart — la tarte aux prunes — ready to serve
The greenish yellow plums came from a tree out on the edge of the vineyard. It's the second pie-type thing we've made with them. The other was my creation, a plum cobbler (using Elise's Simply Recipes method). It was really good but not nearly as photogenic.
The tart ready for its final baking and glazing
Walt always blind-bakes his pie crust. In the pre-cooked crust, he put a layer of almond powder on the bottom to absorb excess moisture and then covered that with a half-inch layer of apple sauce, which he had made from apples off our trees. Then he pitted the plums, cut them into quarters, and arranged them on top. He glazed the tart with strained apricot jam.