![]() Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees on a candy thermometer.Preheat the oven to 350☏ generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down. ![]() Here are five ways to adapt the torte.Ĭategories breakfast, brunch, easy, weekday, times classics, dessert The original 1983 recipe called for 1 cup sugar the 1989 version reduced that to 3/4 cup. 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. That's what your annual recipe is all about. "The appearance of the recipe, like the torte itself, is bittersweet," wrote a reader in Tarrytown, N.Y. The paper was flooded with angry letters. 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 recipe was to be printed for the last time that year. ![]() ![]() The Times published Marian Burros's recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature. Bake for 1 hour, until the fruit is bubbling and the crust is golden. Sprinkle the remaining crumb mixture evenly on top. Arrange the plums in concentric circles on the crust. With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides. Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan. Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs. With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs. In a small bowl, combine the flour, cinnamon, salt, and baking powder. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Butter and flour a 9-inch springform pan and place it on a sheet pan. Excellent accompanied by a scoop of ice cream or a dollop of creme fraiche. If a plum sticks, ease it out and replace it in the design on top of the cake. Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a skewer comes out clean.Ĭool for 15 minutes, then invert the cake onto a flat plate. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Add the sour cream, lemon zest, and vanilla and mix until combined. Lower the speed and beat in the eggs one at a time. Meanwhile, cream the butter and the remaining ¾ cup of sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Combine 1 cup of the sugar and ⅓ cup water in a small saucepan and cook over high heat until it turns a warm amber colour. Generously butter a 9-inch glass pie dish ( I used my Le Creuset cast iron tart tatin dish) and arrange the plums in the dish, cut side down. I served this for dessert with cinnamon ice cream and the leftovers were just as good eaten cold from the fridge the next day.ĩ0g unsalted butter, at room temperature, plus extra for greasing the dishġ cup plus 2 tablespoons all-purpose flour The result is a wonderful cake that has all the wow factor of a tarte tatin but is simpler to make and very delicious the caramelised juices from the fruit soaking into the dense batter make this cake very moreish. At first I thought it would be similar to an upside down cake but it really isn’t as there is more fruit than cake so it has the appearance and shallow depth of a tart but using cake batter instead of pastry – very clever really. ![]() Instead of shortcrust pastry being used to cover the caramelised fruit, in this case plums, a small amount of cake batter is made – literally just enough to spread over the top of the fruit and then baked and inverted in the same way as a traditional tarte tatin. This recipe is a little spin on the traditional tarte tatin and comes courtesy of the Barefoot Contessa, Ina Garten. ![]()
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