Marian Burros' famous plum torte from Food52 by Marian Burros

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Notes about this recipe

  • bernalgirl on August 04, 2021

    Easy, versatile, foolproof. Not to sweet, as good with coffee as for dessert. Wonderful with plums and works with any stonefruit. This is a recipe I’d give to any new cook who wanted a few foolproof and impressive recipes

  • DKennedy on September 14, 2020

    I made this for the first time for Rosh Hashanah. Quite an impressive dessert for virtually no effort. I made one for now and one for the freezer (for my folks). To one I added fresh thyme and rosemary, lemon zest and cardamom powder. To the other I added vanilla, and subbed 1/2 gf flour and 1/2 regular. Both came out perfect. Super adaptable to other fruit, other flours, other vessels, and to herbal additions. A keeper. I used small over ripe plums and only 1/2 c. sugar.

  • Barb_N on September 07, 2020

    This is an iconic recipe that I have read about for years. My Farmer’s Market had Italian prune plums so I baked it at last. I was waiting for the visual cue of ‘jammy plum puddles’ to quote Deb Perelman, and baked it so long it was more like a cracker than cake. A little softer on day two, it has potential. I will try again following the baking time more closely. I dusted with allspice and 5 spice rather than cinnamon & I will do that again. ETA- this became moist and buttery after a day or so at room temperature in a tupperware. Will most definitely make this again!

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