These oval, purple plumbs are found only in September in Connecticut.

Pate sucrée

For 2 pie crusts, 10 1/2 inches

3 cups of all purpose flour
2 1/2 sticks of sweet butter, softened
1/2 cup of granulated sugar
1/4 tsp of salt
1 egg + 1 egg yolk beaten

• Combine the ingredients in a bowl, make a ring in the center of the flour.
• Drop the egg and egg yolks in the space provided and mix with the sugar.
• Then work the butter with the flour on the side and the eggs in the center.
• Mix until it holds together.
• Place on the table and smear the mixture with the palm of your hand a few times (fraiser).
• Divide into 2 pieces.
• Reserve one piece and roll the other into a 12 inch round about 1/4 inch thick.
• Put into a cookie sheet or a mold for better support
• Fold the dough to make a border about 1/2 inch high (thicker at the base for preventing border from collapsing during cooking).
• Refrigerate until firm.
• Place in preheated 400° oven for 12 to 15 minutes.
• For a different desert cook the shell entirely for about 25 minutes and fill with crème patissière and top with fresh berries.

Filling

2 lbs of purple plums
3 Tbsp of sugar

• Cut each plum in half and remove the seed, then cut each half in the middle, thus forming a triangle with a wide base.
• Arrange the segments of plum tightly, standing on their base, in a circular pattern like a flower.
• Sprinkle the sugar on top.
• Cook in a 375°F oven for 35 to 40 minutes.

You can make a glaze with blueberry or blackberry jam by boiling a cup of the jam with 1 Tbsp of sugar and a dash of cognac. Brush this glaze on top of the plums.