Plums are in.
Not in fashion, but in the market. Although my tongue for food is far more developed than my eye for fashion, and I’d love a pair of pants or some wallpaper in dusty prune plum. Right?
These came to be the morning after a particularly late night, when a small group of fun people gathered for a cooking class and sleepover at a beautiful retreat out in the foothills, and I was in charge of feeding everyone breakfast. We fired up the pizza oven, which was still warm from the night before, and baked a frittata, and roasted plums with butter, sugar and rosemary from the pot outside the window, and sliced a few more to turn into tarts just by baking them on squares of puff pastry, with a bit of sugar and sliced almonds as a buffer in between.
It’s as easy as it looks – roll out thawed puff, cut into squares, top with sugar/almonds/plums, and fold the edges over to contain any wayward juices. If there had been some cream cheese, soft goat cheese or mascarpone, I might have sweetened and spread it over the pastry to nudge the plums into.
These could be considered dessert, and would make a fine vehicle for a scoop of ice cream, or breakfast pastries a little more fruit-heavy than the usual jam-dabbed Danish. And if plums aren’t in season, thinly slice apples or pears would do just as well, although you may want to consider adding a pinch of cinnamon to your sugar. If you happen to have a jar of vanilla sugar, all the better.