PLUM & HAZELNUT PIE
My mom taught me about Italian prune plums and pie. Sprinkling the crust with ground hazelnuts gives it a luscious flavor and also keeps it from getting soggy. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Preheat oven to 375°. Toss plums with liqueur if desired. Mix sugar, flour and salt; add to plums and toss to coat. Transfer to crust., For topping, combine brown sugar, flour and hazelnuts; cut in butter until crumbly. Sprinkle over plum mixture., Bake until crust is golden brown and filling is bubbly, about 45-55 minutes. Cool on a wire rack.
Nutrition Facts : Calories 454 calories, Fat 22g fat (13g saturated fat), Cholesterol 52mg cholesterol, Sodium 308mg sodium, Carbohydrate 61g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.
HAZELNUT TORTE
-Helen Gerard, Milwaukie, Oregon
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, beat egg yolks and sugar until thick and lemon-colored. Stir in nuts. In another bowl, beat egg whites and salt until stiff peaks form. Fold a small amount into batter until no streaks of white remain; add remaining egg whites. , Pour into an ungreased 9-in. springform pan. Bake at 350° for 35-40 minutes or until top springs back when lightly touched. Invert pan; cool completely. , Just before serving, remove sides of pan. If desired, drizzle with icing, sprinkle with nuts and garnish with mint.
Nutrition Facts : Calories 170 calories, Fat 9g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 44mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.
PLUM TORTE
So easy to make and it's delicious! Take advantage of plum season to make this torte. The torte base will complement many types of fruit. I've used regular plums and quartered them and it was super tasty too. Next time, I'll try it with apricots. I use just a little less than 1/2 cup of sugar because I'm not a fan of sweet desserts. Serve plain or with vanilla ice cream.
Provided by Frankie
Categories Desserts Cakes Torte Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Arrange a rack in the lower third of the oven.
- Cream butter and 1/2 cup sugar together using an electric mixer in a mixing bowl. Add eggs and mix well. Sift flour, baking powder, and salt into the batter; beat to mix well. Pour into an ungreased 9-inch springform pan.
- Cover the batter with plums, skin-side down. Mix 1 tablespoon sugar and cinnamon together in a small bowl and sprinkle over the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool to room temperature, or serve warm.
Nutrition Facts : Calories 275.3 calories, Carbohydrate 37.8 g, Cholesterol 71.4 mg, Fat 13 g, Fiber 2 g, Protein 3.8 g, SaturatedFat 7.7 g, Sodium 97.6 mg, Sugar 24 g
PLUM, HAZELNUT & CHOCOLATE CAKE
Plums, chocolate and hazelnut - this is a cake that really celebrates the season. Enjoy a slice with your mid-morning coffee or serve it warm for dessert
Provided by Mary Cadogan
Categories Afternoon tea, Dessert
Time 1h15m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a round 20cm cake tin. Halve and stone 4 plums, set aside for later, then roughly chop the remaining plums.
- Put the sugar, butter, flour, ground hazelnuts, eggs and baking powder into a large bowl and beat with a wooden spoon or electric hand mixer for 1-2 mins, until smooth and light. Stir in the chopped plums and chocolate, then tip into the prepared cake tin and smooth the top.
- Arrange the halved plums over the top of the mixture, pressing them down lightly, then scatter over hazelnuts. Bake for 40-50 mins until the top is golden and the cake feels firm to the touch. Cool in the tin for 10 mins, then turn out, remove the paper and cool on a wire rack. Heat the jelly, then brush over the top of the cake before serving.
Nutrition Facts : Calories 581 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 33 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.83 milligram of sodium
ORIGINAL PLUM TORTE
The Times published Marian Burros's recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. "To counter anticipated protests," Ms. Burros wrote a few years later, "the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping." It didn't help. The paper was flooded with angry letters. "The appearance of the recipe, like the torte itself, is bittersweet," wrote a reader in Tarrytown, N.Y. "Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it." We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.
Provided by Marian Burros
Categories breakfast, brunch, easy, weekday, times classics, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- 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 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.
- 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.)
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 42 grams, TransFat 0 grams
HAZELNUT TORTE
Steps:
- Chop the hazelnuts in a food processor or mini-chopper to small bits-not to a powder. Set aside. Whisk or sift together the flour, baking powder, and salt. Butter and flour the cake pan. Preheat the oven to 350˚ with a rack in the center.
- In the mixer, cream the butter and sugar together until light, smooth, and fluffy; scrape the sides of the bowl as needed. Incorporate the eggs, olive oil, and orange zest in several additions, blending each in at slow speed, scraping the bowl, then beating at high speed for a couple of minutes to lighten.
- On slow speed, incorporate the dry mix in several additions, alternating with splashes of milk. Scrape the bowl when both are added, and beat briefly on high. Fold in the chopped nuts and chocolate by hand, and blend in well.
- Scrape the batter into the cake pan, and smooth the top. Bake until a cake tester comes out clean, about 45 minutes. The top should be lightly browned and just spring back to a light touch.
- Cool on a wire rack for 30 minutes or so, remove the side ring of the springform, and let the cake cool completely. Cut in wedges, and serve topped with powdered sugar or whipped cream.
- The torte will keep in the refrigerator for a week, well wrapped in plastic, or you can freeze it for longer storage. When serving torte that has been chilled or frozen, toast the cut pieces in the oven (or toaster oven) to bring out the flavors.
PLUM HAZELNUT TORTE
Steps:
- Preheat oven to 350°F. Butter and flour a 9-inch springform pan.
- Quarter and pit plums. Coarsely chop half of plums and in a bowl toss with 2 tablespoons sugar. In another bowl combine remaining plums with 2 tablespoons sugar. On a baking sheet in middle of oven lightly toast hazelnuts until fragrant and insides are golden, 10 to 15 minutes. Cool nuts and grind fine in a food processor.
- In a bowl whisk together hazelnuts, flour, baking powder, salt, and allspice. In a bowl with an electric mixer beat butter and remaining 3/4 cup sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition, and beat in vanilla and flour mixture until batter is just combined.
- Drain chopped plums in a sieve, pressing on fruit, and pat dry with paper towels. Stir plums into batter and spread evenly in pan.
- Drain quartered plums in sieve, pressing on fruit, and arrange, skin sides up, over batter. Bake torte in middle of oven 1 hour and 20 minutes, or until golden brown and a tester comes out clean. Cool torte in pan on a rack 30 minutes. Remove side of pan and cool completely.
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THE NEW YORK TIMES PLUM TORTE - COLEY COOKS
From coleycooks.com
5/5 (12)Calories 299 per servingCategory Dessert
- 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.
- 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.
- 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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- Preheat the oven to 425°. In a cake pan, toast the hazelnuts for 6 to 8 minutes, or until the nuts are fragrant and their skins blister. Transfer the hot nuts to a kitchen towel and rub them together to remove the skins. Let the nuts cool completely. Finely grind them in a food processor.
- On a lightly floured surface, roll out the dough 1/8 inch thick. Gently ease the dough into an 11-inch fluted tart pan with a removable bottom. Line the dough with foil, leaving 2 inches of overhang. Fill the foil with pie weights or dried beans and bake for 20 minutes, or until the edges are golden and the bottom is dry. Lift out the foil and weights and bake for 5 minutes longer. Turn the oven down to 375°.
- Spread the hazelnuts in the tart shell in an even layer. Arrange the plums, skin side down, in concentric circles over the nuts and sprinkle with the sugar. Bake the tart in the middle of the oven for about 35 minutes, or until the plums are tender. Brush the plums with apricot glaze and let the tart cool slightly before serving.
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