I’m a happy camper this time of year, and no, not because children are going back to school. Late summer is when Italian plums come to market. To find them piled high in wooden pint baskets at a local ...

I'm a happy camper this time of year, and no, not because kids are going back to school. Mid-August is when Italian plums come to market. To find them piled high in wooden pint baskets at a local ...

Plums are typically eaten out of hand, but I especially love them cooked into a tart, fragrant ruby-red medley. Adding only a handful of raspberries to the plums enhances the plums with berry flavor.

To make the filling, beat the butter and sugar together with an electric mixer until creamy. Beat in the egg, followed by the almonds, flour and extract. Spread evenly in the cooled tart shell. Cut ...

Italian prune plums are the start of this tart built on a lemon shortbread crust. (Gretchen McKay/Pittsburgh Post-Gazette/TNS) Yield: 1 tart For filling 1/3 cup plus ½ tablespoon granulated sugar, ...

The taste of early autumn, baked into a simple tart When plums are in season, there’s no better way to use them than in a soft, golden tart that brings out their natural sweetness. This easy plum tart ...

Combine the flour and sugar in a food processor. Add the butter, and process until it resembles sand. Whisk together the yolks and 1 tablespoon cream in a small bowl. Gradually add this to the flour ...

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Peaches are the golden child of summer stone fruit season, literally and figuratively. Meanwhile, plums are like the oft-overlooked middle child — rarely in the spotlight but no less deserving of love ...

Peaches are the golden child of summer stone fruit season, literally and figuratively. Meanwhile, plums arelike the oft-overlooked middle child - rarely in the spotlight but no less deserving of love ...