The first step towards making the Smitten Kitchen Purple Plum Torte is to remember that you can make the Smitten Kitchen Purple Plum Torte. Say, midway through Sunday brunch, when you remember that you’ve accepted a dinner invitation for that evening and really should bring something, but nothing too complicated. You think of the recipe as the Smitten Kitchen Purple Plum Torte even though it was first published in The New York Times because you cancelled your Times subscription when they hired Bret Stephens.
For all the good that seems to have done.
Anyway the Smitten Kitchen Purple Plum Torte is perfect for a last-minute dessert because its ingredient list is so simple, you can run it down almost in your head and compare against what you know you have back in the kitchen at home. You’ll just have to make a detour on the way back from brunch to pick up some plums.
Oh, well, and eggs. Dammit.
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