When I finally found Italian prune plums (they are small) at Roche Brothers yesterday, I just had to buy some. The photograph tells you why. The recipe is something my husband ate as a child in Germany. Konditoreis still serve pflaumen tarte. So good. Baked with a sprinkling of cinnamon sugar and dappled with sliced almonds. The crust is actually golden, which doesn't show in the photo. My mother-in-law always made this (my father-in-law's fave) with a yeast dough, but my recipe calls for a dough very similair to a pie crust, but without water, just one egg.
Our dinner was a Mexican soup from the Yucutan. Hey! It must have been International Night.