Best 2 Original Plum Torte Recipes
For those seeking a delectable dessert boasting a harmonious blend of tangy sweetness and buttery richness, the original plum torte stands as a culinary masterpiece. This traditional European dessert, often associated with the Austrian and German regions, offers a symphony of flavors and textures that will tantalize your taste buds and leave you craving for more. Whether you prefer a classic rendition or a variation infused with modern twists, uncovering the best recipe for an original plum torte is a journey worth embarking on.
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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:
- For the best results, use fresh, ripe plums. If your plums are not quite ripe, you can speed up the ripening process by placing them in a paper bag with a banana or apple.
- If you don't have a tart pan with a removable bottom, you can use a regular 9-inch pie plate. Just be sure to grease and flour the pan well before adding the batter.
- To prevent the plums from sinking to the bottom of the torte, toss them with a little flour before adding them to the batter.
- Be careful not to overmix the batter. Overmixing will make the torte tough.
- Bake the torte until a toothpick inserted into the center comes out clean. The torte should be golden brown on top.
- Let the torte cool completely before serving. This will help the flavors to develop.
Conclusion:
Plum torte is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tart filling and flaky crust, it's sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give plum torte a try.
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