Ny Times Plum Tart Recipe

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Original Plum Torte Recipe NYT Cooking

Just Now Cooking.nytimes.com Show details

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

Rating: 5/5
Total Time: 1 hr 15 mins
Servings: 8
Calories: 350 per serving
1. Heat oven to 350 degrees.
2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
3. 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.
4. 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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Plum Tart Recipe NYT Cooking

3 hours ago Cooking.nytimes.com Show details

Mix together sugar and cinnamon and sprinkle 2 tablespoons over plums. Place in oven and bake 45 minutes, or until tips of plums have colored; plums should retain their …

Rating: 4/5(188)
Category: Pies And Tarts, Dessert
Servings: 8
Total Time: 1 hr
1. Heat oven to 375 degrees. If using smaller, halved plums, use a paring knife to cut a 3/4-inch slit through the top of each half, from the tip of the plum to just above where the pit should be. (This will allow the liquid from the plums to evaporate during baking instead of settling into the pit cavity.)
2. Place pastry shell on a sheet pan or baking sheet. Spread crumbs or crumble topping over bottom of pastry shell in an even layer. Arrange plums in tight concentric circles in pastry shell, skin-side down, beginning with rim of the pan and standing plums up slightly.
3. Mix together sugar and cinnamon and sprinkle 2 tablespoons over plums. Place in oven and bake 45 minutes, or until tips of plums have colored; plums should retain their shape. Remove from heat, on baking sheet, and allow to cool on a rack.
4. Once plums have cooled, sprinkle remaining cinnamon-sugar mixture over the fruit. Alternatively, heat jam in a small saucepan until runny and, instead of sprinkling fruit with sugar, gently brush cooled plums with jam to glaze.

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The Famous N.Y. Times Plum Cake (Torte) Recipe …

9 hours ago Unpeeledjournal.com Show details

One of the most all-time popular recipes ever in the New York Times’s collection is the Marian Burros original plum torte recipe. First published in September 1983, and then every …

Rating: 5/5(4)
Category: Dessert
Cuisine: American, European
Estimated Reading Time: 3 mins
1. Preheat the oven to 350°F. Grease an 8" or 9" springform or cake pan, and line the bottom with a parchment round if using a cake pan.
2. Cream the butter and sugar until light and fluffy. Scrape the bowl. Add the eggs and vanilla and beat until smooth and light. Scrape the bowl again.
3. Add the salt, baking powder, and flour, and mix just until fully combined.
4. Pour the batter into the cake pan. Arrange the plum halves, skin side up, on top of the cake. Dust with cinnamon.

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Plum Tart Recipe NYT Cooking The New York Times

Just Now Cooking.nytimes.com Show details

Preheat oven to 400 degrees. Cut the plums in half down the indentation and twist the halves in opposite directions. Pull apart and remove the stones. Slice the halves into thirds and set aside. Arrange the …

Rating: 3/5(21)
Category: Weekday, Dessert
Servings: 8
Total Time: 50 mins
1. Preheat oven to 400 degrees.
2. Cut the plums in half down the indentation and twist the halves in opposite directions. Pull apart and remove the stones. Slice the halves into thirds and set aside.
3. Arrange the plums in a circle around the tart shell, letting the slices overlap slightly. Place the tart in the oven and bake for 30 to 40 minutes, until the pastry is golden brown.
4. Meanwhile, simmer the sugar in the port with the vanilla bean over medium heat until you have a thick glaze. When the tart has cooked, cool and pour the warm glaze over the plums. Serve warm, with vanilla ice cream.

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Plum Tart Recipe NYT Cooking

8 hours ago Cooking.nytimes.com Show details

Place the dough onto a baking sheet lined with parchment paper. Refrigerate for 10 minutes. To make the filling, combine the flour with 3 tablespoons of the sugar. Spread the flour-sugar mixture over the …

Rating: 4/5(45)
Category: Dessert
Servings: 6
Total Time: 1 hr 10 mins
1. To make the pastry, combine the flour, salt and sugar in a medium bowl. Using your hands or a pastry cutter, combine half of the butter slices with the flour until mixture resembles coarse meal. Cut in the remaining butter slices until the dough forms chunks the size of large peas. Stir in the water with a fork. The dough should hold together when pressed. If it doesn't, add a few more drops of ice water. Shape the dough into a ball and chill for 1 hour.
2. Preheat the oven to 400 degrees. On a lightly floured surface, roll the dough into a rough circle about 15 inches in diameter. Do not try to make a perfect circle -- its roughness is part of its charm. Place the dough onto a baking sheet lined with parchment paper. Refrigerate for 10 minutes.
3. To make the filling, combine the flour with 3 tablespoons of the sugar. Spread the flour-sugar mixture over the dough, leaving a 2-inch rim uncovered. Lay the plums over the flour-sugar mixture in an even layer. Sprinkle the plums with 4 to 6 tablespoons of the sugar, depending on the sweetness of the plums.
4. Fold the 2-inch edge over the plums, gathering it to fit. Brush the edge of the pastry liberally with water and sprinkle generously with 3 tablespoons sugar.

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The Bizalions' Plum Tart Recipe NYT Cooking

5 hours ago Cooking.nytimes.com Show details

Preparation. Preheat the oven to 350 degrees. To make the pate brise, sift the flour on a clean surface. Make a well in the center and add the egg, butter and salt. Mix well with the fingers and form a ball. Gradually add the water without letting the dough get sticky. Chill for 1 hour before using. Take out of refrigerator and roll out.

Servings: 6-8
Total Time: 1 hr 30 mins
Category: Dessert
Calories: 273 per serving

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Recipe: Original Plum Torte The New York Times

3 hours ago Nytimes.com Show details

Cream sugar and butter in a bowl. Add flour, baking powder, salt and eggs, and beat well. 3. Spoon the batter into a spring form of 8, 9 or 10 inches. Place the plum halves skin side up on top of

Estimated Reading Time: 40 secs

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Original Plum Torte The Splendid Table

6 hours ago Splendidtable.org Show details

24 halves pitted Italian (prune or purple) plums. 1 teaspoon cinnamon or more, to taste. Instructions. 1. Arrange a rack in the lower third of the oven. Preheat the oven to 350 degrees. 2. Cream the butter and the 3/4 cup of sugar. Add the flour, baking powder, eggs, and salt and beat to mix well.

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Original Plum Torte Recipe (NY Times) recipe …

8 hours ago Epicurious.com Show details

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

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The New York Times Plum Torte Coley Cooks

4 hours ago Coleycooks.com Show details

The New York Times Plum Torte is easily one of their most famous recipes of all time. It’s incredibly easy to make, requiring only a bowl and a spoon, and is a perfect way to use up …

Rating: 5/5(4)
Calories: 299 per serving
Category: Dessert
1. Preheat the oven to 350°F and butter the inside of a 9-inch springform pan. Cream together the butter and 1 cup sugar in a medium bowl until light and fluffy. You can use an electric mixer, but I find a wooden spoon and a little elbow grease to the job just fine. Add in the eggs, one at a time, making sure each is fully incorporated. Sift in the flour, baking powder and salt, then mix until just combined.
2. Spread the batter into the pan and smooth the top. Arrange the halved plums cut-side-down, then use your fingers to gently press them into the batter. Squeeze the lemon juice over the fruit, then mix together the remaining tablespoon of sugar and cinnamon, and sprinkle that over the top.
3. Bake for about 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean (of raw batter, that is. ) Allow the cake to cool on a rack for at least 30 minutes prior to cutting. Serve warm or at room temperature. The cake is also excellent served cold after chilling in the fridge overnight.

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A Plum Tart That Keeps Its Charms The New York Times

3 hours ago Nytimes.com Show details

A Plum Tart That Keeps Its Charms Hidden. Buttery shortbread dough surrounds a surprise filling of simmered plums with honey and cinnamon in this …

Estimated Reading Time: 3 mins

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Plum Torte Recipe Leite's Culinaria

7 hours ago Leitesculinaria.com Show details

“This plum torte is both the most requested recipe in the Times archives,” wrote Amanda Hesser about this recipe that made its first appearance …

Rating: 5/5(13)
Total Time: 1 hr 30 mins
Category: Dessert
Calories: 326 per serving
1. Preheat the oven to 350°F (176°C). Butter a 9-inch springform pan.
2. In a large bowl, combine the flour, baking powder, and salt.
3. In a large bowl with a stand mixer or handheld mixer, beat the butter and 1 cup sugar until light in color, 3 to 5 minutes.
4. Add the dry ingredients and then the eggs, 1 at a time, mixing just until combined.

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Purple Plum Torte Recipe TODAY.com

2 hours ago Today.com Show details

Preparation 1. Heat the oven to 350 F. Sift the flour with the baking powder and salt. 2. Cream 1 cup sugar and the butter in a large bowl with a hand mixer (or in a mixer) until light in color.

Rating: 4.1/5(41)
Category: Desserts

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The Story Behind Our Most Requested The New York Times

8 hours ago Nytimes.com Show details

Sept. 12, 2016. When Marian Burros, a longtime food reporter for The New York Times, first wrote about the plum torte in September 1983, no one …

Estimated Reading Time: 4 mins

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NY Times Plum TorteFamous Fridays — Unwritten Recipes

7 hours ago Unwrittenrecipes.com Show details

NY Times Plum Torte Serves about 8-10 people Prep Time: 10-15 minutes (plus time for butter to reach room temperature) Baking Time: About 1 hourTotal Time: 1 hour and 15 minutes Ingredients. 1 cup all-purpose unbleached flour, sifted. 1 tsp baking powder. Pinch of salt. 3/4 cup sugar. 1/2 cup unsalted butter, room temperature. 2 eggs, room

Estimated Reading Time: 3 mins

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Fresh Peach Torte My Delicious Blog

Just Now Mydeliciousblog.com Show details

One recipe I’ve been wanting to make is from The New York Times article titled “The Story Behind Our Most Requested Recipe Ever” (September 12, 2016). I marked it with a red Post-It. In the article, Margaux Laskey wrote that Marian Burros, a food reporter for The New York Times, published a plum torte recipe in 1983.

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Those Italian plums you see all over Seattle; use them for

6 hours ago Seattletimes.com Show details

The Seattle Times stated that as a fact as far back as 1969, though the usual places to back up or disprove such claims, such as the Washington State University Extension, came up …

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Plum Tart Recipe Ina Garten Food Network

2 hours ago Foodnetwork.com Show details

Preheat the oven to 400 degrees F. Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, …

Author: Ina Garten
Steps: 4
Difficulty: Intermediate
1. Preheat the oven to 400 degrees F.
2. Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly.
3. Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.
4. Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

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The New York Times Famous Plum Torte YouTube

3 hours ago Youtube.com Show details

Nicole Gaffney aka Coley teaches you how to make The New York Times Famous Plum Torte!This recipe, first published in the New York Times in 1982 has become a

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A Plum Crumble That Meets You Where The New York Times

6 hours ago Nytimes.com Show details

Recipe: Plum Graham Cracker Crumble Follow NYT Food on Twitter and NYT Cooking on Instagram , Facebook , YouTube and Pinterest . Get …

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purple plum torte – smitten kitchen

3 hours ago Smittenkitchen.com Show details

Heat oven to 350°F. Sift or whisk together flour, baking powder and salt in a medium bowl. In a larger bowl, cream butter and 1 cup sugar together with an electric mixer until fluffy and light in color. Add the eggs, one at a time and scraping down the bowl, then …

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Plum Torte Recipe Epicurious

3 hours ago Epicurious.com Show details

2. In an electric mixer, cream the 3/4 cup sugar and butter. Add the flour, baking powder, eggs, and salt and beat to mix well. Place in a 9- or 10-inch ungreased springform pan.

Rating: 3.7/5(47)
Servings: 8

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Plum tart recipes BBC Good Food

4 hours ago Bbcgoodfood.com Show details

A star rating of 4.2 out of 5. 7 ratings. Fill homemade rough puff pastry with a medley of soft juicy blackberries, blueberries and plums for an easy and eye-catching dessert. 1 hr. Easy. See more Plum tart recipes. Sponsored content.

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It's The Time Of Year To Go Plum Crazy : NPR

2 hours ago Npr.org Show details

Preheat oven to 350 degrees. Cream sugar and butter in an electric mixer. Add the rest of the ingredients (except the plums) and mix well. Spoon …

Estimated Reading Time: 6 mins

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The Most Famous Plum Torte Ever, Veganized The Vegan Word

2 hours ago Theveganword.com Show details

Instructions. Heat oven to 350 F / 180 C / gas mark 4, and lightly grease an 8-inch round cake tin. Cream the margarine and 1 cup of sugar together until combined and fluffy. Add the flour and baking powder and mix to combine. Add the yogurt, and mix all …

Reviews: 22
Estimated Reading Time: 3 mins

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Justifiably Classic Recipe: Marian Burros’ Plum Torte

3 hours ago Thekitchn.com Show details

We’re wild about plum desserts. The plum has enough tang to stay interesting in a sweet dessert, and it also tends to bake into a jammy, gooey texture we adore. So we just had to try this totally classic recipe from Marian Burros. The New York Times republished this recipe annually for nearly twenty years, in response to reader demand, until Burros told readers to just cut it out and

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Plum Torte: NYT AllTime Favorite Good Food St. Louis

7 hours ago Goodfoodstl.com Show details

The Original 1983 New York Times Plum Torte. Heat oven to 350°F. Sift or whisk together flour, baking powder and salt in a medium bowl. In a larger bowl, cream butter and sugar together with an electric mixer until fluffy and light in color. …

Estimated Reading Time: 3 mins

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The New York Times Plum Torte Recipe Plum torte, Plum

9 hours ago Pinterest.com Show details

The New York Times Plum Torte. The New York Times Plum Torte is easily one of their most famous recipes of all time. It's incredibly easy to make, requiring only a bowl and a spoon, and is a perfect way to use up beautiful in season summer plums. The cake is dense, yet light, super moist, not too sweet and great with a cup of coffee or tea. mjk77.

Rating: 5/5(4)
Total Time: 1 hr
Servings: 8

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NY Times Plum Torte {Paleo GlutenFree} Eat Well Enjoy Life.

7 hours ago Eatwellenjoylife.com Show details

The New York Times Plum Torte is one of their most popular recipes of all time. They published Marian Burros’s original recipe for Plum Torte starting in September 1983. When they stopped publishing it in 1989 they got so many letters they had to bring it back.

Servings: 6
Calories: 366 per serving
Total Time: 50 mins

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The Great Plum Torte Story The Baking Wizard

9 hours ago Thebakingwizard.com Show details

For the torte, whisk together the flour, baking powder, and salt in a medium size bowl. Beat the butter until smooth on medium speed with an electric mixer, about 1 minute. While beating, gradually add the sugar in a thin stream. Scrape the bowl and beater and add the vanilla. Beat 2 to 3 minutes on medium speed until fluffy.

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The New York Times Plum Torte Recipe Plum recipes

9 hours ago Pinterest.com Show details

The New York Times Plum Torte. The New York Times Plum Torte is easily one of their most famous recipes of all time. It's incredibly easy to make, requiring only a bowl and a spoon, and is a perfect way to use up beautiful in season summer plums. The cake is dense, yet light, super moist, not too sweet and great with a cup of coffee or tea.

Rating: 5/5(4)
Total Time: 1 hr
Servings: 8

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Marian Burros' Plum Torte The Wednesday Chef

1 hours ago Wednesdaychef.typepad.com Show details

Reprinted every single year in the New York Times for 15 years running, or something like that. Let me tell you a bit about it. Marian Burros, a longtime writer for the NY Times food section, first published the recipe for Plum Torte in 1981. Every year thereafter, because of reader demand, the food section would reprint it.

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Plum Frangipane Tart Recipe MyRecipes

3 hours ago Myrecipes.com Show details

Step 1. Make dough: Combine flour, sugar, and salt in the bowl of a stand mixer. Add butter. Using the paddle attachment, mix on low speed until butter is smaller than pea size but not …

Servings: 8
Calories: 599 per serving
Total Time: 1 hr 30 mins
1. Make dough: Combine flour, sugar, and salt in the bowl of a stand mixer. Add butter. Using the paddle attachment, mix on low speed until butter is smaller than pea size but not totally crumbly. Whisk egg yolk, cream, and vanilla together in a small bowl and add to flour mixture. Blend just until dough comes together and is smooth. Do not overmix--otherwise it will be tough.
2. Form dough into a disk. Wrap in plastic wrap and chill at least 2 hours and up to 4 days.
3. Form and bake tart shell: Preheat oven to 375°. Lightly butter an 8-in. tart pan with 2-in. sides and a removable bottom. Roll dough out on a lightly floured surface until about 1/4 in. thick. Roll dough up onto rolling pin, and then unroll over pan. Press dough flush against bottom of pan, into bottom corners, and then lastly, up the sides of the pan. Use your thumb to brush dough from inside to outside of edge to make it even. If you have any cracks or holes, you can patch with extra dough from the edges.
4. Lay a piece of parchment into pan over dough, cutting to fit as needed. Fill parchment with baking beans or pie weights.

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A Review of Marian Burros' Original Plum Torte Kitchn

5 hours ago Thekitchn.com Show details

I remember it vividly. Nine years ago I was flipping through my then-new copy of The Essential New York Times Cookbook on a sunny, early September day when I came across Marian Burros’ plum torte. Its backstory immediately drew me in: The recipe, it said, was published every September from 1983 until 1989.

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Ny Times Plum Cake Recipes

5 hours ago Tfrecipes.com Show details

Turn off heat. Heat oven to 250 degrees. Butter three 9-inch or four 8-inch cake pans; line bottoms with a double layer of parchment or wax paper. In a mixer, cream butter and 1 pound light or dark brown sugar until smooth and fluffy. Mix in eggs one at a time, then lime zest, vanilla and bitters.

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Italian Plum Tart Smells Like Home

9 hours ago Smells-like-home.com Show details

Lightly grease the parchment paper. Place the pan on a baking sheet. Whisk the flour, cinnamon, salt, and baking powder together in a small bowl; set aside. Cut the plum halves in half again and toss them in a medium bowl with the tapioca/cornstarch, brandy (see …

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Rustic Plum Tart Recipe Epicurious

9 hours ago Epicurious.com Show details

Preheat oven to 400°F. Toss plums, 4 tablespoons sugar, ginger and cinnamon in bowl. Roll out dough on floured surface to 12 1/2-inch round. Transfer to rimmed baking sheet.

Rating: 3.6/5(44)
Servings: 6

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Plum Tart Saveur

9 hours ago Saveur.com Show details

Plum Tart. Published Sep 12, 2011 4:00 AM Recipes The recipe for this quick and easy tart comes from the fifth edition of Joy of Cooking (Bobbs-Merrill, 1963). Todd Coleman. SHARE

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Original Plum Torte is mostrequested recipe

2 hours ago Annarbor.com Show details

Hesser notes that the torte also freezes well; triple the recipe and you’ll be one happy camper when the curtain falls on plum season. Interestingly, Hesser writes that of the top five most-recommended recipes by The Times readership, four were desserts, and four were more than 20 years old, all of which are included in her cookbook.

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cooking Diner's Journal Blog The New York Times

5 hours ago Dinersjournal.blogs.nytimes.com Show details

Credit. Andrew Scrivani for The New York Times. Outtakes is an occasional feature on the story behind the photographs in the Dining section. Andrew Scrivani (@AndrewScrivani on Twitter and Instagram) is a freelance photographer and a regular contributor to The New York Times. He writes the blog making SundaySauce.

Estimated Reading Time: 7 mins

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Cook better chicken with these classic techniques from The

7 hours ago Salon.com Show details

Nearly 10 years ago, former New York Times food editor Amanda Hesser published a once-in-a-generation book, "The Essential New York Times Cookbook."In its 2010 review, Saveur extolled the work as

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Plum Torte Recipes

7 hours ago Tfrecipes.com Show details

2020-08-25 · The Best Plum Cake (Torte) Recipe of All One of the most all-time popular recipes ever in the New York Times’s collection is the Marian Burros original plum torte recipe . First published in September 1983, and then every subsequent September thereafter, the annual appearance of the N.Y. Times’s plum cake recipe

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Rustic Fruit Tarts The New York Times

1 hours ago Well.blogs.nytimes.com Show details

Here are the recipes for the basic pastry dough and for rustic fruit tarts using a variety of colorful fruits. Dessert Galette Pastry: This yeasted dough is a cross between a pizza dough and pie crust dough. Nectarine or Peach and Blackberry Galette: Almond flour spread over the crust before baking adds flavor and absorbs juice to keep the

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Fruit Galette Melissa Clark Recipes The New York Times

3 hours ago Youtube.com Show details

Melissa Clark shows you how to sweeten and thicken any type of fruit for a go-to galette.Produced by: Jenny WoodwardRead the story here: http://nyti.ms/1zLYW

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Zwetschkenkuchen (Plum Tart) Politics (recipe & video

8 hours ago Jewishviennesefood.com Show details

Recipe: Zwetschkenkuchen (Plum Tart) print recipe . Yields 8 to 10 servings. Topping. 2 pounds (1 kg) sweet-tart, dark blue damson plums, pitted and halved. Try to get the variety “Hauszwetschke.” Juice of half a lemon (optional) 1 teaspoon (2,6 g) cinnamon 1/3 cup (60g) baker’s sugar (superfine sugar)

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Because there was a bag of plums Orangette

2 hours ago Orangette.net Show details

it is very similar to the oft requested new york times plum tart recipe which i have used when sharing a home baked treat with co-workers. they love the NYT tart. once i decided to plop the batter in a cupcake tin with proper paper liner smooshed a half plum into the deal and hoped for the best– the cookie crust was the thing everyone raved

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Frequently Asked Questions

How to make a plum tart in the oven?

Directions 1 Preheat the oven to 400 degrees F. 2 Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. ... 3 Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. ... 4 Sprinkle the rest of the crumb mixture evenly over the plums. ...

What to make with the New York Times Plum torte?

The New York Times Plum Torte is dense, yet light, super moist, not too sweet and great with a cup of coffee or tea.  Incredibly easy to make! Skip to primary navigation Skip to main content Skip to primary sidebar Skip to footer About Recipes Appetizers Breakfast Casseroles Chicken + Poultry Cookies + Bars Drinks Frozen Treats Pasta + Risotto

Can you make peach torte out of plums?

If you’re like me, this cake will become one of your go-to recipes. Adapted from the infamous Plum Torte recipe published in The New York Times in 1983, this recipe uses fresh peaches instead of plums, and is a perfectly simple dessert for any time of year.

When was the New York Times plum cake published?

One of the most all-time popular recipes ever published in the New York Times Marian Burros’s plum torte recipe. First published in September 1983, and then every following September thereafter, the N.Y. Times’s plum cake recipe’s annual appearance speaks to both its timelessness, and it’s success.