. Strawberries, blueberries, and peaches are typically the fruits of the summer – however, let us not forget the humble Italian plum. Recipes. This torte can be served for breakfast or dessert topped with a bit of ice-cream. The New York Times published this Plum Torte recipe every September from 1983 to 1989. Cream the sugar and butter in a bowl. When torte’s a necessity, what’s a person to do but make a few changes to a classic recipe and get it in the oven a.s.a.p.? Cook Time. My friend gave me boxed of Japanese plums from her plum tree and I've been finding ways to enjoy them. Next time I'm going to try it with different fruit and a wee bit less sugar. Cook over medium heat, stirring with a wooden spoon, until the mixture starts to boil. Check, check, and check (that’ll be you once you breeze through our gift collections for all your favorite people). Whisk the wet ingredients thoroughly. 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. I typically make it with 50% white sugar and 50% dark sugar. Choose plums that are plump and juicy, without wrinkled skin or soft spots. Bake We’re plum-crazy for this Italian Plum Torte with Tantalizing Plum Glaze! I also didn't have turbinado sugar so I used regular white sugar. Heat the oven to 350° F. Whisk together the flour, baking powder and salt in a small bowl and set aside. Delicious. Preheat oven to 375 degrees. Its backstory immediately drew me in: The recipe, it said, was published every September from 1983 until 1989. Directions. Topics: Food. I think it makes it easier to mix; just my preference. Of course, that proves nothing. Serve plain or with vanilla ice cream. 1 teaspoon baking powder . 1/3 cup sliced almonds 2 tablespoons sugar 2 tablespoons unsalted butter, room temperature. I've made this twice, once with late summer plums and just last night with early spring rhubarb. I use just a little less than 1/2 cup of sugar because I'm not a fan of sweet desserts. It's excellent. Italian Plum Torte. I had never heard of or thought of using citrus. I love this torte - it's not too sweet, it's moist, and quick to make. Good appetite! Arrange a rack in the lower third of the oven. All delicious. A Pile of Italian Purple Plums. The Italian Prune Plums make a beautiful design. If using springform pan be sure to wrap the outside with foil. Cream butter and sugar. It’s up and running and hit me like a truck. tart, fruit, torte. Spoon the batter into an ungreased 9- or 10-inch springform pan. I figured it would give me a chance to make one last dessert with plums before the beginning of fall. Scrape down the sides of the bowl with a spatula. https://www.stoneledge.farm/recipes/Italian-Plum-Torte-118.htm Butter and flour a 9-inch springform pan and place it on a sheet pan. A Pile of Italian Purple Plums. Recipes. Thanks! Mix into the batter in batches, alternating with milk; the batter will be quite thick. Desserts. Fresh Plum Sauce inspired by: http://www.ciaoitalia.com/seasons/recipes/fresh-plum-sauce, Mediterranean Herb Antipasto Pasta Salad Platter », Grilled Marinated Venison Steak Tasty And Tender, Homemade Italian Ravioli with Meat & Cheese Filling Tutorial, Incredibly Tender Dry Aged Standing Rib Roast With Herb Rub, Italian Chocolate Toto Cookies |Traditional Christmas Treat, Chop Suey | Classic Chinese-American Recipe Like Mom Made. Add the toasted almonds until combined. 5. In the bowl of a standing mixer or handheld beaters, cream the sugar and butter until very light and fluffy. Large pinch of salt. Add the lemon juice and continue to cook, stirring, for about 5 to 8 minutes, or until the fruit is glazed and a bit softened but not dissolved. 1. I typically use 40% white flour, 40% whole wheat flour and up to 20% almond meal. 0/4. Spoon the batter into a spring form of 8, 9 or 10 inches. Cover the top with the plums, skin sides down. Once cooked they’re soft and add a bit of texture. If a plum sticks, ease it out and replace it in the design on top of the cake. Note: to serve a torte that has been frozen, defrost it completely and then reheat it for 5 to 10 minutes in a 300-degree oven. For the plums, place 6 Tablespoon butter in an 8-inch-square pan, or 9-inch-round, 2-inch deep cake pan, or an 8-inch springform pan. Discover (and save!) YOU'LL ALSO LOVE. Learn how to cook great Italian plum tart . Arrange the plum halves, skin side up, on top of the batter in concentric circles. The New York Times published this Plum Torte recipe every September from 1983 to 1989. Let cake cool in pan on a rack, 30 minutes. Plum Torte Adapted from The New Elegant but Easy Cookbook by Marian Burros This is the famous recipe that according to legend was published in The New York Times every year until the food editor published it with a warning that if you w anted it, you’d better save it because it would not be published again. I found this wonderful recipe and made a few adjustments to my taste. Sprinkle the batter I'm trying to make some tasty treats for my partner who has a newly restrictive diet which has taken away a lot of the treats he's used to having. In an electric mixer, cream the 3/4 cup sugar and butter. I erred and didn't put the flour in with the eggs, but added by hand ;-) Thank you for sharing the recipe.... Go -To recipe when I'm lucky enough to find Italian prune plums. Never with the plums and sugar in a saucepan '' inch pan as husband... Sides of the blog Smitten Kitchen 8/2/2019 they continue to annually reprint it vanilla ice cream or. 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