plum torte

05 Oct

Plums are one of the few fruits that are better eaten cooked than raw, since cooking enhances their sweetness.  This recipe was printed many years ago in the NY Times.   My friend has the original copy and has been making it for years.  Yesterday, when I saw a box of Italian plums beckoning in Costco, it reminded me of these delicious pies.  Aside from its’ good old-fashioned taste, it is also easy to prepare.  The recipe calls for a springform pan, but will work well with a 9-inch pyrex pie plate or a disposable pan.


  • 3/4 cup sugar
  • 1/2 cup unsalted butter (1 stick)
  • 1 cup unbleached flour, sifted
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2 eggs
  • 24 halves pitted Italian purple plums
  • Sugar and cinnamon for topping.
  • Sprinkle of lemon juice



1. Preheat oven to 350 degrees.

2. Cream sugar and butter in a bowl. Add flour, baking powder, salt and eggs, and beat well.

3. Spoon the batter into a spring form of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with lemon juice, and (up to 2 tablespoons of) sugar, depending on the sweetness of the fruit. Sprinkle with about 1/2-1 teaspoon of cinnamon, or to taste.

4. Bake for 40 to 50 minutes. Remove and cool; refrigerate or freeze if desired (but first, double-wrap the tortes in foil, place in a plastic bag, and seal). Or cool to lukewarm, and serve.

5. To serve a torte that has been frozen, defrost and reheat it briefly at 300 degrees.

Yield: 8 servings

Total time: 1 hour 15 minutes

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