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Recipe for plum kuchen

Karoline Boehm Goodnick for The Boston Globe/Karoline Boehm Goodnick

Serves 8

In the brief time toward the end of summer when Italian prune plums are available, a kuchen is an excellent way to use the fleshy fruits. Originally grown in France, these plums have thin skins and are freestone, making them easy to pit. Set them on a dough that is mixed like a cake batter, then pressed with the fingertips into a tart pan with removable base. As the fruit bakes on top, the pieces soften to a jammy consistency, which contrasts nicely with the crisp crust. If you miss the prune plum season, use 8 regular-size plums, each cut into 12 wedges (but the pits will not be as easy to remove).

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Butter (for the pan)
1 cups flour
½teaspoon baking powder
½cup (1 stick) unsalted butter, at room temperature
cup granulated sugar
1egg
½teaspoon vanilla extract
Flour (for sprinkling)
12prune plums, halved lengthwise and pitted
2tablespoons sliced almonds
½cup orange marmalade
1cup heavy cream, softly whipped with 2 tablespoons confectioners' sugar (for serving)

1. Set the oven at 350 degrees. Butter a 10-inch tart pan with a removable base.

2. In a bowl, whisk the flour and baking powder.

3. In another bowl, cream butter, granulated sugar, egg, and vanilla until blended. Gradually add the flour mixture and beat just until blended. Transfer the mixture to the tart pan and with lightly floured fingers, press evenly onto the bottom and sides of the pan.

4. Arrange the plums, cut sides up, in circles on top, placing them close together.

5. Bake for 35 minutes or until the crust is golden brown. Leave the oven on.

6. Set the tart on a wire rack.

7. Meanwhile, in a small baking dish, toast the almonds, turning often, for 10 minutes or until they are lightly browned.

8. In a small saucepan, heat the marmalade, stirring constantly, until it comes to a boil. Spoon the marmalade over the fruit and scatter the almonds on top. Serve with whipped cream. Jean Kressy