Tuesday, September 13, 2016

Original Plum Tart

Original Plum Tart
¾ to 1 cup sugar
½ cup unsalted butter
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.

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 spring form 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.)

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