Thank you, everyone, for your very welcome help. I pureed 10 oz of pitted California plums with cherry jam with the corn starch and vanilla essence, and chopped another plum to sprinkle on top of the puree. Baked at 350 convection and it turned out lovely. I'll be braver trying out other fruits in future. It's a great recipe.
Sounds good. Two more suggestions for jam - • peach (easily available and another tree fruit) • fig (look in international section or if convenient, an Italian market) - another dark fruit.
Instead of blueberry jam, I would reach for apricot or peach jam if there is no plum jam available. Another consideration would be cherry jam.
Cherries, apricots, peaches, plums, nectarines (and hybrids like apriums, plumcots, pluots) are all members of genus Prunus as well as almonds. They have a natural affinity for each other much more than something totally unrelated like blueberry.
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6 Comments
Two more suggestions for jam -
• peach (easily available and another tree fruit)
• fig (look in international section or if convenient, an Italian market) - another dark fruit.
Cherries, apricots, peaches, plums, nectarines (and hybrids like apriums, plumcots, pluots) are all members of genus Prunus as well as almonds. They have a natural affinity for each other much more than something totally unrelated like blueberry.
But in the end it's entirely your call.
Nancy
I would do both blended and cut up plums.
Part to blend with jam (as in original recipe) to give flavor and some cut up and laid atop the puree to identify the fruit that went into the tart.