We’ve got plums coming out the wazoo at the moment. Every time I mention a potential plum recipe my mother’s eyes light up with what appears to be frantic joy; she can’t give them away fast enough and she’s tired of making plum freezer jam (20 pints and counting). Unfortunately, the plums required for this recipe hardly put a dent in her inventory; little more than a pound is needed. But this rustic plum tart (also called a galette) is bright and delicious, and a great way to put some extra plums to work. With different varieties of plums, some raisins, and pecans all adding to the mix, every bite has a slightly different flavor, all good. We even threw in a few tart pluots for added measure.
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