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Why don't plum recipes call for removing the fruit's skin?  Most of the plum's unique flavor is in the skin. The heat from baking caramelizes the sugars in the plum and creates a rich, sweet flavor.

Plums also pair well with other fruits such as rhubarb, strawberries and raspberries and other flavors such as ginger, cardamom, anise and almond.

Plums are part of the apricot, peach and cherry family - being the closest to the cherry.  Besides making great desserts, they are also great in savory dishes such as roasts, stuffing or stews.


Plums can often be over looked for pies and tarts. But, this recipe utilizes their fruitiness and is enhanced by honey, plum brandy and lemon.

Need one par-baked phyllo crust (see 'Other Pie Crust Ideas')

For the filling:

2-2 1/2 lbs plums, in 1/2-inch slices
3 tbs honey
1 tsp cinnamon
1 tbs plum brandy
1 tsp lemon zest
2 tbs brown sugar
1 tbs flour
1 tbs butter, cut into small pieces

For the glaze:
2 tbs plum brandy, warmed
1/2 cup apricot jam

Toss all of the filling ingredients together and place in prepared crust. Bake at 350 degrees for 45 minutes or until fruit is soft and edges of the plums are darkened.

To make the glaze, warm the brandy over low heat and add the apricot jam. Strain and set aside to brush over the baked, partially cooled tart.

Remove from oven, cool on a rack for 15-20 minutes and then using a pastry brush, apply the glaze over the top of the plums. Can be served warm or at room temperature; best eaten within two days.