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 ...

• An 8-inch springform pan is ideal; it gives the torte an appealing height. A 9-inch pan works, too, although it creates a too-thin torte. Better to boost each ingredient by 50%.

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' purple plum torte is both the most often published and the most requested recipe in the Times archives. 0 seconds of 5 minutes, 24 secondsVolume 0% ...

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 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 ...

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.