This cake from Agen, in southwestern France, is a type of brioche. Inspired by the famous "tarte au sucre" (sugar tart), it is like a thick "galette" with a moist texture, filled with prunes and marzipan with Armagnac. 2,270 1 hour 51 min.
Lots of people make plum jam, but you can also elevate this to a rather elegant jelly, simply by removing the skins. It's not a true jelly (this is normally made with juice), but leans towards that style: light and, above all, delicious. 1,142 13 hours 11 min.
This tart made with sweetcrust pastry and almond cream is especially tasty with those rather sour little plums that can be found in such profusion in late summer. 60,6204.9/5 for 19 ratings 2 hours 37 min.
This tart - with a nod to the French children's song - features produce the Lorraine region is famous for: plums and hazelnuts. The small, sweet mirabelles contrast with the larger plums and make the most of the different varieties. 1,171 1 hour 56 min.
When fruit is in season, there's sometimes a glut - far more than we can use at once. Freezing is a good solution, but plums and other stone fruit should not be frozen whole; the fruit will be unappetizing when thawed. Here's a simple method for successful freezing. 1,618 12 hours 40 min.