A good recipe for a plum dessert is a plum tart. This recipe is easy to make and takes slightly more than an hour. It contains 2 pounds of ripe Italian prune plums and is enriched with walnuts.
To begin, mix 2 cups of all-purpose flour, 3/4 cup of finely chopped walnuts and 3/4 cup of lightly packed light brown sugar. Add 12 tablespoons of diced, cold unsalted butter, or 1 1/2 sticks, along with 1 egg yolk, and mix either by hand or in a mixer until it becomes crumbly. Press 1 1/2 cups of the mixture into the bottom and sides of a tart pan, and set the 2 pounds of plums, pitted and quartered lengthwise, on top of the bottom layer in the pan. Do this with the skin side of the plums facing down, creating a flower pattern by beginning in the middle and layering out.
Spread the rest of the crumbly mixture over the plums so that it covers them evenly. Preheat the oven to 400 degrees Fahrenheit, and bake the tart between 40 and 50 minutes or until it is slightly browned on top and the mixture underneath is bubbling. After removing it from the oven, let the tart sit for 10 minutes, and serve it either warm or at room temperature.