SIMPLE PLUM TART RECIPE RECIPES

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RUSTIC PLUM TART RECIPE | MYRECIPES



Rustic Plum Tart Recipe | MyRecipes image

If the plums are very ripe, their juices may ooze out of the tart and onto the parchment paper, but this adds to the dessert's rustic charm.

Provided by Bruce Wightman

Total Time 2 hours 0 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield Makes 8 servings

Number Of Ingredients 12

Parchment paper
Vegetable cooking spray
1?½ pounds plums, sliced
½ cup sugar
? cup plum preserves
1 teaspoon vanilla extract
¼ teaspoon ground allspice
½ (15-oz.) package refrigerated piecrusts
1 tablespoon all-purpose flour
1 large egg
1 tablespoon sugar
Sweet Cream Topping (optional)

Steps:

  • Line baking sheet with parchment paper; coat parchment paper with cooking spray.
  • Preheat oven to 350°. Stir together plums and next 4 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally.
  • Unroll piecrust on prepared baking sheet. Roll into a 12-inch circle.
  • Drain plum mixture, reserving liquid. Toss plums in flour.
  • Mound plums in center of piecrust, leaving a 3-inch border. Fold piecrust border up and over plums, pleating as you go, leaving an opening about 5 inches wide in center.
  • Stir together egg and 1 Tbsp. water. Brush piecrust with egg mixture, and sprinkle with 1 Tbsp. sugar.
  • Bake at 350° for 45 minutes or until filling is bubbly and crust is golden. Carefully transfer tart on parchment paper to a wire rack; cool 20 minutes.
  • Meanwhile, bring reserved plum liquid to a boil in a small saucepan over medium heat. Boil 1 to 2 minutes or until slightly thickened. Let cool slightly. Brush or drizzle 1 to 2 Tbsp. hot plum liquid over exposed fruit in center of tart. Serve immediately with remaining plum syrup, and, if desired, Sweet Cream Topping.
  • Sweet Cream Topping: Stir together 1/2 cup sour cream and 2 tsp. brown sugar. Cover and chill 2 hours before serving. Stir just before serving.
  • Peach-Nectarine Tart: White peaches won't work as well in this tart because of their delicate texture. Prepare recipe as directed, substituting 3/4 lb. peeled nectarines and 3/4 lb. peeled peaches for plums and peach preserves for plum preserves.
  • Apricot-Almond Tart: Prepare recipe as directed, substituting fresh apricots for plums and apricot preserves for plum preserves. Omit allspice.
  • Fresh Cherry Tart: Prepare recipe as directed, substituting 1 1/2 lb. fresh cherries, pitted, for plums and cherry preserves for plum preserves.

ORIGINAL PLUM TORTE RECIPE - NYT COOKING



Original Plum Torte Recipe - NYT Cooking image

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

Total Time 1 hours 15 minutes

Yield 8 servings

Number Of Ingredients 8

3/4 to 1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping

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//schema.org, Calories 350, UnsaturatedFatContent 4 grams, CarbohydrateContent 57 grams, FatContent 13 grams, FiberContent 3 grams, ProteinContent 4 grams, SaturatedFatContent 8 grams, SodiumContent 63 milligrams, SugarContent 42 grams, TransFatContent 0 grams

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