11 Comments

Thanks for this post! My (German) mom makes "kuchen" year-round depending on what fruit is available. She makes her kuchen with a shortbread crust and it's filled with the fruit of the day - plum, peach, apple, and so on. My favorite growing up was always rhubarb kuchen - with plum kuchen a close second!

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Thank you Ruth for sharing your plum tart with us after the wonderful Indian dinner. It was really special (leftovers too) and it's wonderful to read about the history of the NYT recipe. I think that Italian prune plum has a long history in a few cultures. My Italian mother enjoyed stewing the prunes and eating them as a special dessert with the "liquor" the stewing created. Interesting to learn about how it is used for Rosh Hashana. Happy New Year!

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Sep 1, 2021Liked by Ruth Stroud

My sister's been making the NYT plum tart for years and she loves it. I made jars and jars of "freezer" plum jam when we used to have a prolific plum tree. It was the best! Your article made my mouth water.

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Aug 31, 2021Liked by Ruth Stroud

Yum yum

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Aug 31, 2021Liked by Ruth Stroud

Looking forward to a taste.

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These plum desserts look wonderful, Ruth! Sorry about the jam! A sweet New Year to you and your loved ones. ❤️

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