Seven ingredients, five stars, 14,000 ratings and 41 years of being a stone-cold, stone-fruit classic. By Mia Leimkuhler Credit...Julia Gartland for The New York Times. Food Stylist: Liza Jernow ...

Plum Torte From "The Essential New York Times Cookbook" (W.W. Norton & Co., 2010) edited by Amanda Hesser. 3/4 to 1cup sugar 1/2cup unsalted butter 1cup unbleached flour, sifted ...

Marian Burros, who published her recipe for a plum torte in the De Gustibus column of the New York Times in 1983, began her food writing career at the Bridgeport Telegram.

Plum Torte 1 cup sugar ½ cup butter (original recipe specifies unsalted, but either will do) 1 cup unbleached flour, sifted (all-purpose will do, too) 1 teaspoon baking powder ...

Early August is a good time for Damson plums, and a better time for an encore about the Zwetschgendatschi. Vermont pastry chef Gesine Bullock-Prado says the plum tart reminds her of her late mother.