3 hours ago, blue_dolphin said:This is quite similar to the very adaptable Marian Burros/NYT Plum Torte recipe. Here's a link to it on Smitten Kitchen.
They are very close to identical. The NYTimes recipe has lemon juice and cinnamon and no vanilla. That's about the only difference. If the recipe I have is a rip-off adaptation of Burros' that could explain something that has always bothered me - why is this called a 'tart'? In no way is it a tart - could 'tart' be a typo for 'torte'? I was able to track down my source - I got this version from Chowhound at least 4 years ago - probably longer ago than that.
Now I will have to make this with plums.
