These are golden with a tinge of green; perfect for tortes but too tart to dry.I dream not in sugar plums but in Italian prune and this year my dreams are all coming true; the neighbor’s tree is bursting with succulent blue fruit. I harvest the plums in succession for each recipe tastes best with a different level of tartness.
First up are the wonderful New York Times Plum Tortes. Over the years I have modified the recipe a bit and here is my version:
Plum Torte
Ingredients:
- 3/4 cup regular or brown sugar
- 1/2 cup butter
- 1 cup unbleached white or wheat flour, (if wheat is used it will raise less, you can also do a blend of flours)
- 1 teaspoon baking powder
- If unsalted butter is used add in a pinch of salt
- 2 eggs
- Enough halved and pitted plums to cover top of torte
- Sugar and cinnamon to sprinkle on top
I use my food processor to make the batter.1. Preheat oven to 350 degrees.
2. Cream sugar and butter in a bowl. Add flour, baking powder, salt and eggs, and beat well.
3. Put the batter in a pan. (I like to give these as gifts or make them ahead for potlucks so often used disposable aluminum pans.) Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and cinnamon to taste.
4. Bake for 40 to 50 minutes. Remove and cool; refrigerate or freeze.
These tortes freeze beautifully but need to be cooled then well wrapped in foil.
Ready for baking.
All set!
I'd love to hear from you!