The Art of French Pastry

half lengthwise and
remove the pits. Then,
using a paring knife, make
a lengthwise incision
about ¾ inch long in the
middle of the end of each
half (SEE ILLUSTRATION).
Beginning at the rim,
arrange the plum halves in
the pastry shell all the way
around and then making
your way toward the
center, skin side down but