Omi's plum torte

This recipe is one my omi passed down to my dad, who passed it on to me. Usually, my dad and I would make this during Aug-Sept. To make this delicious pie, Italian plums (aka prune-plums) must be in season. This recipe makes one pie

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Step 1

Beat sugar and cold butter (cut in 1/2 inch pieces) until light (or you can use a food processor on pulse or just use hands). Add eggs, salt, vanilla and baking powder. Add flour gradually until its not sticking to your hands. Split dough into two balls of dough. Wrap in saran or wax paper and chill.

Step 2

Preheat oven to 350 degrees.

Step 3

Use crisco on spring before putting in dough.

Step 4

The dough is rolled out with a rolling pin and flour then pressed into a spring-form pan. Put either egg yolk or apricot jam onto the dough with brush

Step 5

Cook dough for about 10 mins (should still be soft to be able to push plums into dough)

Step 6

Quarter plums in a bowl. Add lots of sugar, cinnamon, little lemon juice.

Step 7

Place quarter flesh side up in neat circles, starting at the outer edge.

Step 8

Overlap. Try not to leave open spaces.

Step 9

Bake 50 mins or longer until juicy (purple red) and done. (The torte will be gummy if you take it out too soon)

Step 10

Let cool before taking out of spring pan.