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Seasonal Recipes

Recipe: A simple, buttery, press-in-the-pan pastry holds sliced plums in this torte

Plum torte with press-in-the-pan pastry
Plum torte with press-in-the-pan pastryKaroline Boehm Goodnick for The Boston Globe

Makes one 9-inch round

A simple, buttery, press-in-the-pan pastry is topped with sliced plums and sprinkled with confectioners’ sugar. As the torte bakes, the dough rises up around the edges and between the fruit slices. Use a small, serrated knife to slice the plums (and later to cut the torte). Arrange them slightly overlapping and pressed lightly, in the batter. It makes a pretty presentation.

Butter (for the pan)
Flour (for the pan)
cups flour
teaspoons baking powder
¼teaspoon salt
½cup granulated sugar
½cup (1 stick) cold unsalted butter, cut up
tablespoons milk
1teaspoon vanilla extract
3red plums (about ¾ pound), cut into ½-inch
Confectioners' sugar (for sprinkling)

1. Set the oven at 350 degrees. Butter a 9-inch springform pan. Sprinkle the pan with flour and tap out the excess.

2. In a food processor, pulse the flour, baking powder, salt, and granulated sugar to blend them. Add the butter and pulse until it forms small crumbs.


3. In a bowl, whisk the egg, milk, and vanilla.

4. Add the egg mixture to the flour mixture and pulse until it forms large crumbs. The mixture should not come together in a ball. Transfer the crumbs to the pan. With floured fingers press the dough evenly on the bottom and about ¾ inch up the sides of the pan.

5. Arrange the plums, slightly overlapping, in concentric circles on the dough, pressing them in lightly.

6. Bake the torte for 45 to 50 minutes, or until the edges are golden and pull away slightly from the sides of the pan.

7. Set the pan on a wire rack for 10 minutes to cool slightly. Release the spring latch on the pan and lift it off. Leave the torte to cool completely. Dust with confectioners’ sugar. Jean Kressy

Jean Kressy can be reached at jeankressy@comcast.net.