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

No ratings yet
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
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.
Tried this recipe?Let us know how it was!


I don't have many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.