I found a wild plum tree in the corner of the hilltop here, and right now the branches are heavy with ripe, glowing fruit.
I picked as many as I could carry and for a few days they sat there, pink purple and pretty, in a wire basket, because I wasn't sure what I wanted to make with them.
I decided to cook them into a simple jam of fruit and powdered sugar.
It melted down into the most delicious, tart, sweet, sticky magenta mess.
I jarred it up and put it into the fridge.
Then I found a recipe I knew I wanted to use this wild plum jam for.
Linzer Tort Bars, by Betty Crocker.
The recipe is so simple; only 6 ingredients.
And the result is lovely!
Linzer Torte Bars
1 cup all-purpose flour
1 cup powdered sugar
1 cup ground walnuts or almonds
1/2 cup butter
1/2 teaspoon cinammon (I substituted 1/4 teaspoon nutmeg)
2/3 cup red raspberry preserves (I used my wild plum preserves)
Heat oven to 375°
Mix all ingredients except preserves until crumbly.
Press two-thirds of mixture into an ungreased pan, 9x9x2 inches (a brownie pan).
Spread with preserves.
Sprinkle with remaining crumbs. Press gently into preserves.
Bake 20 to 25 minutes or until light golden brown.
Cool completely before cutting into squares.
Store in an airtight container.
xoxo country girl