Plum

This tart is a snap to put together, thanks to purchased puff pastry. The square shape is something different for the summer table.

Arlene sometimes uses sliced apricots, peaches or whole strawberries instead of plums for an equally delicious topping.

This appealing do-ahead dessert, perfect for a picnic, can be formed ahead and frozen. Just thaw, then bake and cool.

We love these tarts made with Italian prune plums—small oval plums that turn up at the market from late August until mid-October. These meaty plums have a rich purple-red color and hold their shape well when baked. Active time: 1 hr Start to finish: 3 hr

This versatile tomato sauce gets its name from the addition of chiles—arrabbiata is Italian for angry. It's great on pasta (especially linguine with clams), roasted meats, and fish.

These plums nicely complement pork or lamb chops. You can slip off the skins before eating if you like.

This recipe can be prepared in 45 minutes or less but requires additional sitting time.

This recipe can be prepared in 45 minutes or less.

Active time: 1 hr Start to finish: 6 hr

I've often made this luscious spread with little yellow plums gathered from my friend Ilene's fruit trees. Red or purple plums work equally well. Because fruit butters are slowly cooked down to a thick paste, they require a good deal of stirring to prevent scorching. Active time: 2 hr Start to finish: 3 hr (plus 1 day for flavors to develop)

Pluots are a great stand-in for true plums in this recipe.

This recipe makes more honeydew ice than you'll need for the soup, but it's also terrific spooned into our plum limeade. And this dish, like the limeade, is one that you'll want to serve right away so that the soup won't begin to darken.