This weekend I gathered a bountiful harvest from our neighbors orchard. These gorgeous plums were part of the loot. I went straight for NYT Cooking Original Plum Torte recipe by Marian Burros printed in 1983. It’s buttery and rich also tangy and juicy. Summer is leaving, fall is coming. This is a perfect marriage of the two. I’m one that can’t let go of the long sunny summer days. Somehow this plum torte makes me feel a little better about the transition. Grab the recipe on the nytcooking website.
I platted it on this gorgeous dish gifted from a Turkish friend. In Turkey there is a famous green plum variety that I’d love to try next in this torte. I enjoy exploring and altering recipes through a cultural lens. I want to thank cosetteskitchen for her post last week encouraging larger food sharing companies to bridge the gap in culture and cooking by authentically representing the people and stories behind the recipes. Creating a thread of commonality and also appreciation for cultural difference in the space of these tiny squares and beyond. As we change seasons this summer/fall let us also transition with an open heart and appetite to try something new and learn the story about the person or culture sharing the recipe. As for me, I will continue to do my best in sharing my most loved Recipes and Saturday Stories (black and white in my feed) from my Sardinian Italian home and the influence of Idaho American cooking from my husbands family.
The stories Are my heart.
The recipes come From my heart.
Made with Amore,
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These gorgeous plums were part of the loot. I went straight for NYT Cooking Original Plum Torte recipe by Marian Burros printed in 1983. It’s buttery and rich also tangy and juicy. Summer is leaving, fall is coming. This is a perfect marriage of the two.
- ¾ to 1 cup sugar
- ½ cup unsalted butter, softened
- 1 cup unbleached flour, sifted
- 1 teaspoon baking powder
- Pinch of salt (optional)
- 2 eggs
- 24 halves pitted purple plums
- Sugar, lemon juice and cinnamon, for topping
- Heat oven to 350 degrees.
- Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
- Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
- Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
To freeze, double-wrap the torte in foil, place in a plastic bag and seal.