Plum

A buttery free-form crust joins forces with a lucious fruit filling to make the perfect seasonal dessert. Just add vanilla frozen yogurt or ice cream.

Proof that strawberries aren't the only kind of fruit that's perfect with shortcakes.

These pretty tartlets can be made one day ahead. Arrange them in a single layer in a shallow plastic container for transporting.

The classic almond mixture known as frangipane fills an almond crust. Sweet plums and a brandied glaze top it off.

Here's a recipe to have some fun with. Shortcakes are typically small and individually sized, but this is an impressive large cake filled with sweetened fresh fruit and whipped mascarpone. And unlike most shortcakes, this one is assembled ahead of time.

Because of reader demand, this recipe was published in one form or another in The New York Times almost every year between 1983 and 1995, when the then editor of the food section told me to tell my readers it was the last year it would be published, and if they lost it, it was too bad. She suggested they cut it out, laminate it, and put it on the refrigerator door. My coauthor of the first Elegant but Easy Cookbook brought this recipe to the book. Its appeal comes from its lovely old-fashioned flavor and its speed of preparation. It was originally called Fruit Torte.

Here's a colorful and delicious addition to a brunch menu. It also makes a lovely light dessert on its own.

This fruit ice is flavored with cinnamon and allspice. It is garnished with slices of peach, nectarine and plum; other seasonal fruit would work, too. Follow with iced espresso.

Can be prepared in 45 minutes or less.

Plums replace pineapple in a terrific rendition of a favorite dessert.

Plum fans take note: The jam recipe here is a stand-alone bonus, especially if that tree in the garden is overloaded. (You can triple the jam recipe below for a yield of two generous cups and store it in the refrigerator for up to one week.) Pastry novices should also note that this is one napoleon that holds together beautifully when sliced — so go for it.