Make this Plum Tart for Dessert
French author, Mirelle Guiliano who wrote French Women Don’t Get Fat shared the following in a blog post about plums. “In France, there is practically a national obsession, for both taste and health purposes, with the many varieties of plums that appear from late summer into fall each year.”
Good news, plums are healthy, full of vitamins and low in calories. However, since I cannot resist buying the fresh plums and apricots at the farmers market, it was time to make something with all the fruit. Enjoy this plum tart for dessert.
In Provence, the annual fruit parade starts with strawberries and cherries and ends with apples and pears. Somewhere in the middle of the summer after apricots, peaches and nectarines, the plums make their appearance. Plums come in a multitude of colours and sizes. Some of the popular varieties include; Reine Claude verte (greengage) and the small yellow Mirabelle. The oblong purple Italian plum (la quetsche in France) are called fresh prunes. The round red, black varieties are considered Japenese plums.
Dried plums are called prunes. The prunes made with Ente plums from Agen, in central France, even have an IGP (Protected Geographical Indication). However, the pit of fresh prunes are easy to remove (freestone), whereas, with plums, the seed is harder to remove (clingstone).