Winging it: Non-recipe for a plum tart

Melt a tiny bit of butter in the bottom of a cast-iron skillet on medium heat—the tiniest amount of butter you can get away with. Once it's melted and coating the bottom of the pan, put a little molasses (maybe 1 tsp) and a little lemon juice (maybe 1 tbs) in the pan, and let them heat up.

Place some plum slices in there, lining the pan. Use nectarines if you've gottem, or apples, or whatever. Let the fruit cook for, oh, I don't know, 5 minutes? Until the flesh is just a little softened and the gooey stuff is bubbling, I guess.

Remove from the heat, then put your crust on—it can be phyllo dough, puff pastry, store-bought pie crust, homemade pie crust, whatever. Make sure the crust is cut to fit over the fruit, and lay it on top, sort of tucking it down in between the slices. Put the whole thing into a 350°F oven and bake until your crust is just golden brown.

Remove, cool for 10 minutes, flip it onto a plate, and eat it eat it eat it eat it eat it.