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 ...

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.

European Plum Meringue Torte. Makes one 10-inch (25cm) torte, about 12 servings. For the Filling 1½ pounds (680g) ripe European-type plums (10–25, depending on size) ½ cup (50g) sugar 2 tablespoons ...

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 ...

The recipe's back story is as compelling as its tender, buttery texture. It originated in 1962 with Lois Levine, who included it "Elegant But Easy," the cookbook she co-wrote with Marian Burros.

The three-day festival, held on the German-American club's grounds at 49 Salem Church Road in Ogletown, begins Friday at 5 p.m. Admission is $8. The beer is a big part of celebration, of course ...

Bavarian plum cake reminds Gesine Bullock-Prado of her mother and childhood split between Germany and the U.S. The dessert uses Damson plums, which are only in season for a short time each summer.

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.