Hilary made this lovely plum tart tonight. While it was very good, if we were to make it again, we would not use cornmeal in the crust, but would go with a more traditional shortbread style crust. The plums were simply cut in quarters and tossed with white sugar. Once the crust had been proofed, she spread a half cup of pumpkin jam on the bottom, added the plums and baked it for another 15 minutes.
Overall is was a great quick desert and a good way to use up extra plums.