There is no color on the palette quite like this, the result of stewing overripe purple plums and pushing them through a strainer or sieve.
Mix resulting hot pulp, some of the cooking juice, about 2 tablespoons tapioca and a tablespoon or so of pure maple syrup. Allow to cool.
In pre-baked and cooled tart shell, add a thin layer of low-fat cream cheese that has been whipped with cinnamon and a drop of maple syrup. Top with cooled plum mixture and refrigerate.
Joe tells me that this is a keeper. Pretty as a picture, too. :-)
