Scribd Logo
Upload

Welcome to Scribd!

  • 301 views

    Original Plum Torte of The NEW YORK TImes

    Uploaded by

    germany23
    This document provides the original 1983 recipe for Plum Torte from the New York Times. The recipe calls for ingredients like sugar, butter, flour, eggs, and plums. It is topped with sugar, lemon juice, and cinnamon. The recipe was published annually until 1989 but readers protested when the Times decided to stop printing it. They continued to receive angry letters. The recipe allows for using either 3/4 cup or 1 cup of sugar. It provides instructions to bake the torte for 1 hour and notes it can be served fresh or frozen.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Original Plum Torte of The NEW YORK TImes

    Uploaded by

    germany23
    301 views2 pages
    This document provides the original 1983 recipe for Plum Torte from the New York Times. The recipe calls for ingredients like sugar, butter, flour, eggs, and plums. It is topped with sugar, lemon juice, and cinnamon. The recipe was published annually until 1989 but readers protested when the Times decided to stop printing it. They continued to receive angry letters. The recipe allows for using either 3/4 cup or 1 cup of sugar. It provides instructions to bake the torte for 1 hour and notes it can be served fresh or frozen.

    Original Description:

    The best plum tarte and super easy

    Original Title

    Original Plum Torte of the NEW YORK TImes

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document provides the original 1983 recipe for Plum Torte from the New York Times. The recipe calls for ingredients like sugar, butter, flour, eggs, and plums. It is topped with sugar, lemon juice, and cinnamon. The recipe was published annually until 1989 but readers protested when the Times decided to stop printing it. They continued to receive angry letters. The recipe allows for using either 3/4 cup or 1 cup of sugar. It provides instructions to bake the torte for 1 hour and notes it can be served fresh or frozen.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    301 views2 pages

    Original Plum Torte of The NEW YORK TImes

    Uploaded by

    germany23
    This document provides the original 1983 recipe for Plum Torte from the New York Times. The recipe calls for ingredients like sugar, butter, flour, eggs, and plums. It is topped with sugar, lemon juice, and cinnamon. The recipe was published annually until 1989 but readers protested when the Times decided to stop printing it. They continued to receive angry letters. The recipe allows for using either 3/4 cup or 1 cup of sugar. It provides instructions to bake the torte for 1 hour and notes it can be served fresh or frozen.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 2

    1.2.

    2019 Original Plum Torte Recipe - NYT Cooking

    Original Plum Torte


    By Marian Burros

    Y I E L D 8 servings

    TIME 1 hour 15 minutes

    The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors
    determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated
    protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line
    border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of
    the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming.
    That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as
    summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe
    called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to
    adapt the torte ( http://www.nytimes.com/interactive/2016/09/14/dining/marian-burros-plum-torte-recipe-
    variations.html).

    INGREDIENTS PREPARATION

    ¾ to 1 cup sugar Step 1


    ½ cup unsalted butter, softened Heat oven to 350 degrees.
    1 cup unbleached flour, sifted
    Step 2
    1 teaspoon baking powder
    Cream the sugar and butter in a bowl. Add the flour, baking powder,
    Pinch of salt (optional) salt and eggs and beat well.
    2 eggs
    Step 3
    24 halves pitted purple plums
    Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the
    Sugar, lemon juice and cinnamon,
    plum halves skin side up on top of the batter. Sprinkle lightly with
    for topping
    sugar and lemon juice, depending on the sweetness of the fruit.
    Sprinkle with about 1 teaspoon of cinnamon, depending on how much
    you like cinnamon.

    Step 4
    Review our cookie policy
    Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if
    We use cookies and similar technologies to recognize your
    desired. Orrepeat
    cool tovisits and preferences,
    lukewarm as well
    and serve plain as towhipped
    or with measurecream.
    the
    effectiveness of campaigns and analyze traffic. To(To
    learn more
    serve about
    a torte thatcookies, including
    was frozen, defrosthow
    andtoreheat
    disable them, at
    it briefly view
    300
    our Cookie Policy (https://nytimes.com/cookie-policy).
    degrees.)
    By clicking “Accept and Close” on this banner or using our site, you consent to the use of cookies unless you have disabled
    them. Tip
    To freeze, double-wrap the torte in foil, place in a plastic bag and
    seal.
    Accept and Close

    https://cooking.nytimes.com/recipes/3783-original-plum-torte 1/2
    1.2.2019 Original Plum Torte Recipe - NYT Cooking

    PRIVATE NOTES

    Leave a Private Note on this recipe and see it here.

    Review our cookie policy


    We use cookies and similar technologies to recognize your repeat visits and preferences, as well as to measure the
    effectiveness of campaigns and analyze traffic. To learn more about cookies, including how to disable them, view
    our Cookie Policy (https://nytimes.com/cookie-policy).

    By clicking “Accept and Close” on this banner or using our site, you consent to the use of cookies unless you have disabled
    them.

    Accept and Close

    https://cooking.nytimes.com/recipes/3783-original-plum-torte 2/2

    You might also like