There is one recipe that the New York Times has published each autumn for over 20 years, Marion Burros’ Plum Torte. Inspired, but not wanting to tinker with such success, we gently adapted her recipe adding almond paste and a few enhancements to the batter.
When baked in a shallow tart pan, there is room for a generous amount of fruit and the crust is delectably crunchy. We prefer Santa Rosa type plums but prune plums work well. And this recipe would be delicious with plucots should you be fortunate enough to find them in your local market.
Here’s the Fresh Plum Almond Torte recipe.