A bouquet of tart-sweet plums, held in place by a vanilla and lightly spiced tinged egg and cream custard. Warm up some apricot jam and brush it on as a glaze for a pastry shop finale. My mother actually made this with canned plums - which would be fine. This is spectacular in flavor and just a nice change from chocolate or cinnamon things. As I look at this recipe now, it occurs to me it is really a spin on Clafouti, the rustic French custard and fruit pie, often made with cherries. I don't recall that this pie (or tart) ever lasted more than an evening at our house. You can use the tart dough here or a ready made pie dough crust (if you are in a hurry) ; either are fine.