Unfortunately, it has been conveyed to me that in addition to annoying all my Facebook friends with our condo redecorating, I have also been annoying my friends with my constant reportage of our meals. I didn’t realize I talk about food so much, but what can I say? I like to eat and so does Doug.

Here’s a recent project, a plum tart for a dinner party at a friend’s house.

First, the recipe: http://www.finecooking.com/recipes/plum-tart-lemon-shortbread-crust.aspx

There are two important things to note about the recipe: A) read the whole thing first so you know that it’s going to take about three hours of (granted mostly hands-off) time so you should not start at 8 pm and b) believe the commenters who tried to warn you that it really is too lemony. It’s too lemony. We bought beautiful, flavorful farmer’s market plums and you could hardly taste the plum because of all the lemon. I like lemon and I am inclined to trust recipes the first time before altering them the second time, but learn from my experience here. Halve the lemon zest.

Now, for pictures. Here is the big pile of plums I cut up:

These need to chill in the refrigerator for at least three hours.

And here is the tart shell, before spending an hour in the refrigerator and before blind baking:

And here is the finished tart:

It took all the willpower I had that morning not to eat it for breakfast. It turned out pretty and everyone liked it (at least, they all had seconds so I assume they liked it).

Next time, farmer’s market gain and glory.