Plum Torte: The Original Viral Recipe? | Vaughn Vreeland | NYT Cooking
Follow along with our video producer Vaughn Vreeland as he cooks his way through one of The New York Times’s most classic recipes: Marian Burros’s Plum Torte. The Times published the recipe in the newspaper every September from 1983 until 1989, which the editors determined would be the last year they printed it. They received lots of angry letters from readers as a result. If you’d like to try it, fear not, you can access the recipe right here:
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Ina Garten's Italian Plum Tart | Barefoot Contessa | Food Network
Ina uses Italian prune plums in a shortbread crust for a rustic fruit tart!
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Italian Plum Tart
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 35 min
Prep: 20 min
Inactive: 15 min
Cook: 1 hr
Yield: 8 servings
Ingredients
3/4 pound Italian prune plums, quartered and pitted
2 tablespoons Minute tapioca
2 tablespoons creme de cassis liqueur
1 3/4 cups sugar, divided
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
Directions
Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan and place it on a sheet pan. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Allow to sit for 15 minutes. 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. In a small bowl, combine the flour, cinnamon, salt, and baking powder. With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs. Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs. Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan. With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides. Arrange the plums in concentric circles on the crust. Sprinkle the remaining crumb mixture evenly on top. Bake for 1 hour, until the fruit is bubbling and the crust is golden. Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.
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Ina Garten's Italian Plum Tart | Barefoot Contessa | Food Network
Eggless Plum Cake | No Rum Christmas Fruit Cake | बिना अंडे के क्रिसमस फ्रूट केक | Chef Sanjyot Keer
Full written recipe for Plum cake
Prep time: 20-25 minutes (doesn’t include soaking time)
Cooking time: 1 hour
Serves: 900 gm bar cake
Soaking dried fruits
Ingredients:
Kaale kishmish (black raisins) 50 grams
Bhure kishmish (brown raisins) 50 grams
Hare kishmish (green raisins) 50 grams
Dried blueberries 25 grams
Tutti fruity 50 grams
Orange juice as required
Method:
Use a glass bowl & add all the dried fruits further add orange juice as required so all the fruits are totally submerged in it, now keep it for soaking for at least 24 hours, you can also keep it for as long as a week, the more you soak the better the cake will be, make sure to keep it refrigerated while the soaking process.
Once the fruits are soaked well in the juice, use a sieve and strain the excess orange juice, reserve the orange juice to be used later in making the cake.
Molasses A.K.A. Blackjack
Ingredients:
Cheeni (sugar) 1/4th cup
Gud (jaggery) 1/4th cup
Water as required approx. 200 ml
Method:
Set a wok on medium heat, prefer taking a little deep cavity utensil, add sugar and let the sugar caramelize on medium heat, do not stir initially, as the sugar starts to get some colour, stir once and cook until the sugar melts and becomes dark brown in colour.
Once the sugar caramelizes add the jaggery & stir continuously, cook until the jaggery dissolves completely & it turns blackish in colour, once you get that colour, switch off the flame and allow it to cool down a little bit.
Further carefully add water gradually and stir continuously, switch on the flame & cook on medium low heat until it becomes semi thick in consistency, once that consistency is achieved, switch off the flame and allow it cool down completely, as the molasses cool down it’ll become very thick, that’s the consistency we need.
Use a weighing scale & measure 50 gm of the prepared molasses, keep it aside to be used in making the plum cake.
For making the cake
Ingredients:
Dry ingredients:
Maida (refined flour) 140 grams / 1 cup
Salt 1/4th tsp
Dalchini (cinnamon) powder ½ tsp
Laung (clove) powder 1/4th tsp
Jaiphal (nutmeg) powder 1/4th tsp
Saunth (ginger) powder ½ tsp
Baking powder ½ tsp
Baking soda 1/8th tsp
Wet ingredients:
Makkhan (butter) 100 grams
Orange juice 75 grams
Brown sugar 1 tbsp
Prepared molasses 50 grams
Condensed milk 140 grams / 1/2 cup
Vanilla essence 1 tsp / 5 ml
Badam (almonds) 40 grams
Lemon peel of ½ lemon (grated)
Orange peel of 1/4th orange (grated)
Topping:
Dried cranberries
Tutti fruity
Walnuts
Almonds (slivered)
Method:
Take a little big size mixing bowl, add all the dry ingredients in sieve & sift well to add it in the bowl, keep it aside.
Further, set a pan or a wok on medium heat, add butter, orange juice, brown sugar, prepared molasses, stir & cook until the butter melts, further bring to a boil.
Now switch off the flame & allow to cool down a little bit, now add the soaked fruits, condensed milk & vanilla essence, stir & mix well. Further add this mixture to the dry ingredients & mix once, further add almonds, orange zest & lemon zest, use cut & fold method to combine the mixture well.
As all the ingredients are mixed well, when you check the consistency of the batter, it is little thick as required, to make it a little thin, add the reserved orange juice that was used for soaking the dried fruits, I’ve totally used 6 tbsp of reserved orange juice, mix well and you’ve got the perfect consistency of the cake batter.
Line a loaf tin with butter paper, I've used an 8 inch by 4-inch rectangle loaf tin, you can use a round cake tin as well, this batter will give you around 900 gm of cake so you can decide accordingly.
Pour the batter in the tin and tap it on the counter table so to remove any air pockets in the batter, top it with some dried cranberries, tutti fruity, walnuts & almond slivers, bake it in a preheated oven at 150℃ for 1 hour.
Do not disturb the cake for at least an hour, make sure to check the process of baking keeping the oven doors closed. Check the cake after an hour for its doneness by inserting a toothpick, if it comes out clean your cake is baked to its perfection, there will also be cracks on the top surface and it denotes its baked perfectly, if the toothpick is not clean you need to bake it a little more.
Once baked, carefully take out from the oven and allow it to cool down for few minutes.
After cooling down, run a clean knife from the sides and gently pull up the cake, remove the butter paper and your Christmas plum cake is ready.
Slice it and consume accordingly, it can be stored in the fridge for up to a week.
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How to Make Martha Stewart's Plum Galette | Martha Bakes Recipes | Martha Stewart
During peak fruit season, you need plenty of recipes to take advantage of the fresh produce, and this dessert from Martha Stewart allows you to use handfuls of tender, ripe plums in a quick and easy gallette. The filling formula can adapt to almost any seasonal fruit, and the tender, flaky crust is ready in no time after a few pulses of the food processor. When there’s a basket of fresh plums (or peaches, or cherries) at hand, reach for this rustic French pastry classic!
#MarthaStewart #Dessert #Plum #Galette #Baking #Recipe
Get the recipe at:
00:00 Introduction
00:16 How To Make Galette Dough
3:04 How To Make Plum Filling
3:56 Shaping The Dough
4:16 How To Form The Galette
6:30 Baking
6:37 Final Result
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to Make Martha Stewart's Plum Galette | Martha Bakes Recipes | Martha Stewart