A classic baking plum with deep purple skin and firm, sweet-tart flesh. Their low moisture content makes them perfect for tarts, cakes, jams, preserves, and roasting.

This time of year we always order for all those who love making the New York Times Original Plum Torte can do so.

https://cooking.nytimes.com/recipes/3783-original-...

Original Plum Torte

Ingredients

• 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

• Preparation

  1. Step 1
     Heat oven to 350 degrees.
  2. Step 2
     Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
  3. Step 3
     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.
  4. Step 4
     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.)
  Tip

  • To freeze, double-wrap the torte in foil, place in a plastic bag and seal.