Dorie Greenspan’s Gâteau Basque turned into Plum Cookies

Plum Cookies-9583-2

When September rolls around in New England home cooks can look a little grim at the prospect of dealing with too much.  Too much zucchini, too many tomatoes, too much corn.  Your CSA, your friends, or your own garden runs amok, filling your fridge and kitchen counter with ever more too much of a good thing.  This year a new offender for us, prune plums.  And a time crunch.  Too little time + too much fruit = Plum Cookies.  In more relaxed times we’ve made jam, or a plum cake.  We might finally get to Sophie James’s Sautéed Plums with Dark Chocolate Pudding and Crushed Amaretti Cookies, but not today.  Nope.  Just these buttery little flying saucers hoving into view with sugary purple pilots.

Fig, Plum and Hazelnut Tart

Fig, Plum and Hazelnut Tart-530-8819

Oh, the things we do, the torments we endure, so you don’t have to.  The week’s Fig, Plum and and Hazelnut Tart didn’t start out as the walk in the park below.  After helping everyone become a tart shell master last week we thought we’d put the technique to good use with a simple fig and mascarpone tart.  However, after half our figs disappeared the night before we were scheduled to blog, we had to rethink our plan.  Nearby Allandale Farm had no figs, but they did have plums.  Voilà fig and plum tart.