![]() ![]() Italian prune plums appear with the first yellow leaves on the trees and are gone when the pumpkins are overflowing their patches - so you have to act fast. These tarts are so easy to make and freeze so well that you can make a lot of them in the brief time the plums are available. I followed Burros' use of the smaller pan, made a few adjustments to my mother's recipe (less butter, less sugar) and began what became an annual tart-baking binge. It's a homey, non-fussy, easy recipe, perfect for a busy world. Burros got the recipe just after she was married and, since we're both women of a certain age, it was probably a common recipe of a certain time. Otherwise, the recipes were almost exact replicas. My mother's recipe was made in a jelly-roll pan, while Burros' was in a springform pan. My childhood came flooding back, and I rummaged through my recipes until I found, in my mom's handwriting, Aunt Fanny's kuchen. It was so popular, she ran the recipe every year until 1995. That week, food writer Marion Burros printed a recipe in The New York Times for a plum torte. I grew up, left home and forgot about the fragrant coffee cake until I was marketing one day in the very early fall and saw Italian prune plums in the produce section. Then, as suddenly as it started, the baking frenzy was over. ![]() Some tarts she served directly from the oven many she froze. ![]() She used odd-looking fruit she called Italian prune plums. Just as summer ended, my mother began baking multiple pans of Aunt Fanny's plum kuchen. Growing up, I knew it was fall when the house smelled like warm cinnamon. Kitchen Window Crete: Ancient Diet With Modern Message ![]()
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