This is a classic southern Italian dessert, though my favorite time to eat this is in the morning.  I especially like the crisp pastry and the tart plum when we’re down to the last few slices and the very last one is a bit stale, and thus crunchy and I can peck at the crumbs with my finger when the summer hours seem to stretch from one walk or snack to the next.

The prune plum jam available for purchase at the market in Italy is good…its not quite as good as homemade, but close.  And both have the added bonus of decent-sized chunks of fruit within the jam.  At lunch, the kids and I wait to see who will get the treasure, the single whole spreadable plum. I’ve been doing some treasure-hunting myself as I get ready to relaunch my emilyfranklin.com website, this blog, Emma’s Pantry, and my store which will have vintage and new finds from around the globe…custom-made floor joist bench, antique Japanese fishing float (a great book end or end table object), a perfect French enamel pitcher, and of course blue vintage canning jars…

Crostata alla Confettura di Prugne can be made with apricot jam, but  then it wouldn’t be the same in name or have the same delicious, pensive quality that arries so well with the lightly sugared crust.  What treasures do you seek?