Classic Plum Tarte
Classic Plum Torte

Classic Plum Tarte

Classic Plum Tarte

The NYTimes published Marian Burros’s recipe for Plum Torte years ago and regularly reprinted it. I found this recipe only a few years ago and its wonderful. Marian Burros’s recipe for Plum Torte was reprinted every September from 1983 through 1989 until the editors determined that enough was enough. Whether you call this a Torte or a Cake, you will call it delicious!

Plum Torte

Classic Plum Tarte

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings


  • 190 gr. sugar
  • 110 gr butter softened
  • 120 gr. unbleached flour sifted
  • 1 teaspoon (4 grams) baking powder
  • Pinch of salt optional
  • 2 eggs
  • 24 halves pitted purple plums
  • powdered sugar for dusting
  • whipped Cream for serving (optional)


  • Heat oven to 350 degrees.
  • Cream the sugar and butter in a bowl. Add the flour, baking powder, salt, and eggs and beat well.
  • Spoon the batter into a springform pan of 20, 22, or 24 cm (8, 9 or 10 inches). Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 tablespoon of light brown, raw sugar or plain white sugar.
  • Bake 1 hour, approximately. Remove to a cooling rack.
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