It's time for plums and this is Edna Lewis' recipe for the most delicious, rich yet light plum tart ever. It is perfectly but not overly sweet. The process is simple and unusual: bake the plums to let them release their juices, then assemble the tart using those same juices to form a glaze, genius! It has the most unbelievable crust--a butter pastry with no liquid. This recipe is from Edna Lewis A Taste of Country Cooking.

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