Plums and almonds are natural partners. In this elegant tart, ripe plums nestle into a rich almond filling and become tender and jammy as they bake. Elephant Heart plums would be especially beautiful here, but any flavorful late-season plum will work. INGREDIENTS: For the Tart 1 unbaked 9-inch tart shell, chilled 5 to 6 medium...Read More

Italian prune plums are ideal for this traditional-style German plum cake. Their compact size and sweet-tart flavor make it easy to arrange the fruit generously across the surface, where it softens and caramelizes as the cake bakes. This version uses a tender, lightly sweetened cake base rather than a yeast dough, making it approachable enough...Read More

One of the simplest ways to transform ripe plums is to roast them. A little heat concentrates their flavor, while honey and thyme create a fragrant syrup in the bottom of the pan. Serve the plums warm with vanilla ice cream for dessert, spoon them over yogurt for breakfast, or pair them with ricotta, mascarpone,...Read More

Plums are especially well suited to mostarda, where their natural sweetness is balanced with vinegar, mustard, and warm spice. This savory-sweet condiment is wonderful with cheese, roasted meats, charcuterie, or tucked into a sandwich with sharp cheddar or roast pork. Italian prune plums work especially well because they hold their shape nicely, but Catalina or...Read More

Just when you think summer stone fruit season is winding down, some of the most distinctive plums of the year begin arriving at the farmers market. Late summer and early fall bring a changing cast of varieties—some deep purple and richly sweet, others ruby-red inside, and still others green-gold even when perfectly ripe. It’s a...Read More