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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 …
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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 …
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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 …
Category: german plum tart recipeShow more
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 …
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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 …
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.
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
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.
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
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 …
A Plum Tart That Keeps Its Charms Hidden. Buttery shortbread dough surrounds a surprise filling of simmered plums with honey and cinnamon in this …
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 …
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.
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 …
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
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.
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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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, …
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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
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 …
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 …
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.
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.
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 …
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 …
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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
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. …
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.
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.
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.
Category: Baking RecipesShow more
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.
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.
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 …
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.
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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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 …
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.
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
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.
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.
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
Category: Chicken RecipesShow more
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 …
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
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
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)
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
All Time (46 Recipes)
Past 24 Hours
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. ...
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
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.
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.