It’s like Christmas. Each summer I begin to count down the days until the local plums are at their plumpest, peakiest, I-am-ready-for-you ripeness. Sonoma’s plums have such an exquisite fragrance, it is heaven to simply take in their olfactory excellence. But I take it to the next step, because I happen to have a recipe that is not only the best plum tart you’ve ever had, it may just–may just–qualify as the best consort of fruit and pie ever concocted.

Plum Pie with Pecan Paste

Filling:

3/4 c light-brown sugar

2 T butter

1 T jelly (recipe calls for apple cider jelly, I’ve never found that, maybe just apple jelly)

3 lbs. plums, halved & pitted

Crust:

1 c. unsifted flour

2 T sugar

1/4 lb. chilled butter

pinch salt

Mid-layer:

1/2 c. shelled pecans

2 T butter

2 T light-brown sugar

In a heavy pot, combine plums, sugar, butter and jelly and cook over low heat until plums are soft but still hold their shape, about 10 minutes. Remove and set aside plums.

Make crust: Mix flour, sugar, butter, 2 T ice water, and salt in food processor. Form into ball, cover with plastic wrap and refrigerate for at least one hour.

Roll out dough, place into a 9-inch pie pan and bake at 300 degrees until crust is oatmeal colored, 20-30 minutes. Meanwhile, begin to cook plum juice over low heat until it is thick and syrupy. (This can take almost an hour).

Grind pecans, butter and sugar in food processor. Spread paste on bottom of pie shell and bake for another 20 minutes.

Let pie cool a bit, then arrange plums skin side up on pie shell. Brush plum syrup over plums.

Serves 6