I have been making the original plum torte to rave reviews for decades since it was first published in the NY Times. The original recipe is slightly different, using 1 cup of sugar and instructing the baker to sprinkle the top lightly with fresh lemon juice and sugar to taste, depending on the sweetness of the fruit before sprinkling on the cinnamon. Is there a reason this step was left out? Could it be that it is not necessary with the sweet berries? Actually, that was how Kris' recipe read - but the recipe on The Splendid Table Web site, which claimed to be from the NY Times, used 3/4 cup sugar, and no flour/lemon juice. Looks like the "real" original is becoming lost in the mists of time... PJH

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