Best 2 Original Plum Torte Recipes
Indulge in the delectable flavors of the Original Plum Torte, a classic Italian dessert that combines the sweetness of ripe plums with a buttery, crumbly crust. This traditional recipe has been passed down through generations, resulting in a perfect balance of flavors and textures. The article presents two variations of this timeless treat: the Original Plum Torte and the Gluten-Free Plum Torte, catering to various dietary preferences. Both recipes offer step-by-step instructions, ensuring a delightful baking experience and delicious results. Whether you're a seasoned baker or a novice, this guide will lead you through the process of creating this mouthwatering masterpiece.
Here are our top 2 tried and tested recipes!
ORIGINAL PLUM TORTE
The Times published Marian Burros's recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. "To counter anticipated protests," Ms. Burros wrote a few years later, "the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping." It didn't help. The paper was flooded with angry letters. "The appearance of the recipe, like the torte itself, is bittersweet," wrote a reader in Tarrytown, N.Y. "Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it." We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.
Provided by Marian Burros
Categories breakfast, brunch, easy, weekday, times classics, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
- Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
- Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 42 grams, TransFat 0 grams
ORIGINAL PLUM TORTE RECIPE (NY TIMES)
Number Of Ingredients 8
Steps:
- heat oven to 350
- cream sugar and butter; add flour, baking powder, salt, and eggs. Beat well.
- Spoon batter into springform, place halved plums on top, sliced side down.
- sprinkle with sugar and lemon juice, depending on sweetness of fruit
- sprinkle with cinnamon to taste (approx 1 tsp)
- bake approx one hour
- can be frozen, thawed and reheated in 300 oven
Tips:
- Use ripe, in-season plums for the best flavor.
- To easily remove the plum pits, cut the plums in half and twist the halves in opposite directions.
- If you don't have a food processor, you can chop the plums by hand. Just be sure to chop them finely.
- Don't overmix the batter. Overmixing can make the torte tough.
- Bake the torte until a toothpick inserted into the center comes out clean.
- Let the torte cool completely before serving. This will help the flavors to develop.
Conclusion:
This classic plum torte is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and tart plums are complemented perfectly by the rich, buttery crust. With its simple ingredients and rustic charm, this torte is sure to become a favorite.
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