No, no, no, get your minds out of the gutter.
I didn't say "welcoming fall with a tart"!
Other than the NSFW thoughts some of you may have had, I learned that a tart is a contained concoction, like a pie, while a torte is more like a cake, being a free-standing confection.
So what I created yesterday was a plum torte.
The recipe came from the New York Times, which says it was printed every September from 1983 to 1989.
When editors decided that was enough they were flooded with letters demanding it be returned to the annual appearance.
And so it was.
Many adaptions have been offered but this torte from the Taylor Family Kitchen was baked from the original recipe.
And . . . It. Is. Delicious!
Taking Judy's warning that it might be a little tart for my taste, I capped my slice with whipped topping.
But I found it quite sweet enough and devoured my piece in seconds.
And then thought about "seconds".
But I resisted the thought for the evening and went to bed "with visions of sugar plums dancing in my head."
