This morning I bought a load of little yellow plums at the farmer's market. Marveled at how sweet-tangy they were. Cut up a couple cups of them to top a puff pastry fruit tart. Mixed the fruit with 1/8c sugar. Loverly. After the tart was baked, however, it was almost too TART to eat. Even with another sprinkling of sugar and brushed-on peach jam glaze. What gives? Was it these particular plums? Would it be any stone fruit? (I've never made a tart like this before, only seen it done.) Shame to go through all that work and end up with something I had to brace myself to eat.