End-of-Summer Plum Crostata 

I look forward to the end of summer/early fall when these little football-shaped plums, also known as Italian plums or prune plums, come to market. Freshly grated nutmeg adds wonderful flavor. 

2/3 cup wildflower honey (or pure maple syrup)
3 tablespoons unsalted butter
a few scrapings of nutmeg
2 pounds ripe Italian (prune) plums
1 sheet frozen puff pastry (about 8-3/4 ounces)

Put honey, 2 tablespoons butter and nutmeg in a small pot.  Wash plums, cut in half and remove pits.  Add to pot and cook plums over high heat until they give up most of their liquid and soften (but still retain their shape). Transfer plums to a sieve and place over the pot with the liquid.  Let drain 1 hour then pat plums dry.  Preheat oven to 400 degrees F.  Defrost puff pastry. Roll out with a rolling pin and fit into a 9-removable bottom tart pan.  Prick bottom several times with fork.  Make sure the dough comes up 1-1/2 inches above the rim of the pan. Place plums on pastry, pressing down to cover all the spaces. Fold the edges of the pastry over the plums. Melt remaining tablespoon of butter and brush the edges with the melted butter.  Place in oven and bake 25 to 28 minutes until pastry is golden.  Meanwhile, reduce liquid in pot over medium heat until thick and syrupy, about 1/3 cup.  Remove tart from oven and place on rack.  Using a pastry brush, brush plums and edges of pastry with the glaze.  Let cool.  Glaze again.  Let cool completely.  Serves 8