LATE SUMMER FRUIT TORTE

This is a riff on Marian Burros’s infamous Plum Torte that has been featured in the New York Times almost every September since 1983. When the Times dared to stop printing it in 1989, the uproar was so loud that they had no choice but to bring it back for its annual showing. As one reader put it, “The appearance of the recipe, like the torte itself, is bittersweet. Summer is leaving, fall is coming. That is what your annual recipe is all about. Don’t be grumpy about it.” Gotta love the Times readers.

Now the original version is great and easy to find on the NYTimes site, but I thought it would be fun to mix up some of the fruits. So in addition to plums, I like to use nectarines and fresh figs. (Of course, feel free to use whatever combo of fruits you like.) It’s a super easy recipe even for a non-baker like me. And it’s a perfect dessert to serve over the holiday weekend.

INGREDIENTS (Serves 8)

¾ cup sugar

½ cup unsalted butter, softened

1 cup unbleached flour, sifted

1 teaspoon baking powder

1 teaspoon vanilla

Pinch of salt (optional)

2 eggs

3 pitted purple plums, cut in half

3 figs, cut in half

3 pitted small nectarines, cut in quarters

1 teaspoon raw sugar for topping

1 teaspoon lemon juice for topping

1/8 teaspoon cinnamon for topping

PREPARATION (Serves 8)

Heat oven to 350 degrees.

Using a stand or hand mixer, cream the sugar and butter in a bowl. Add the flour, baking powder, vanilla, salt and eggs and beat well.

Spoon the batter into a 9” springform pan. Place the fruit pieces skin side up on top of the batter, alternating the different fruits. Sprinkle lightly with sugar, lemon juice and cinnamon.

Bake for 1 hour. Remove and allow to cool.

(It can be refrigerated or frozen as well.)