Plum cake in a significant tradition of cake making: "...throughout the districts of the Loire, the Dordogne, the Lot and the Périgord, there [was] hardly a celebration, a wedding feast or celebration at which the dessert [did] not include some sort of plum or mirabelle tart, made with fresh or dried plums or jam according to the season." The Mirabelle plum is a specific cultivar used to make "Tarte aux mirabelles" (plum tart). A "Galette aux fruits" is a type of galette made with yeast dough and covered with previously cooked fruit in season, such as plums (or quinces, apples, apricots). The
Plum curculio egg cavity, leaving the egg in a flap of flesh and causing a crescent-shaped scar on the outside of the fruit. Without this curved slit, eggs are killed by pressure from the growth of the host fruit. Plum curculio larvae are typically 6 to 9 mm long when fully grown, when they reach the pupal stage measuring about 5 to 7 mm; all adult characteristics are visible in this stage prior to transformation. Adult plum curculio are about 4 to 6 mm long and have a small, rough snout colored with black, gray, and brown specks. Four pairs of ridges