I have a lot of plums. My consumption can not keep up with the production of my tree. I looked to the cooking section of the New York Times for inspiration.

Up popped “The Original Plum Torte” by Marian Burros.

Originally published in the printed version of the Times in 1983. It has had glowing reviews ever since. In the online version of the Times, it has nearly 17,000 five-star ratings.

It is also very easy to make. Search the internet for the recipe. It belongs to Marian Burros and the New York Times. I am not going to re-print it here, but here is a link:

Original Plum Torte Recipe

However, I will show you what making it looks like.

I creamed the butter and sugar together in the mixer. Meanwhile, the plums were halved and pitted.

The plum tree is a Santa Rosa. It is very sweet and juicy. It also has a tiny clingstone pit. The pit clings to the surrounding flesh. Slicing the plum on each side of the midline, feeling with the knife for the small stone, will create the two “halves” for the recipe.

The recipe calls for sifted flour. This aerates the flour, making a lighter pastry. My mom had a sifter, but I do not. I used a strainer with a fine mesh—same effect as a purpose-built sifter.

Use one cup of the sifted flour, not one cup of flour, then sift it. Add the flour, baking powder, and eggs to the mixture with the butter and sugar. Spread the creamy mix on the bottom of a lightly oiled springform pan.

The plums are the star of this torte. Crowd them onto the surface of the pastry dough, skin side up. Sprinkle with lemon juice, then sprinkle with cinnamon, and lightly dust with sugar.

I baked the torte for 1 hour at 350℉.

I topped a slice with freshly whipped cream. It was delicious!

Thoughts?

I will adjust the baking time on my next attempt. Baking times you read online are just guidelines. Every oven and baker has a unique personality, and they sit at various altitudes.

Can I use the same pastry with a different fruit?

What are your experiences with “The Original Plum Torte” by Marian Burros? Please comment.

My First Plum Torte was originally published in PhotoSynthesis Press on Medium, where people are continuing the conversation by highlighting and responding to this story.