08/21/2024
Friends, here’s a super easy and quick way to enjoy fresh fruit this summer. This recipe is on high rotation every year in my house, it’s easy and delicious and in the history of the NYT, it’s the most popular recipe ever. (Gift article!)
From the NYT: "The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to ¾ cup. We give both options below. Here are [five ways to adapt the torte]
And yes, it is very adaptable. I recently made it with pear and cardamom. I just had a piece made with purple plums and topped it with real vanilla gelato. OMG.
And yes, I have frozen it and it thaws perfectly and tastes wonderful. In fact, my piece today was from the freezer!
So, enjoy, my friends!
The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough The recipe was to be printed for the last time that year “To counter anticipated protests,” Ms
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