My husband and children all devoured it thatĭay. Some left lonely in the fruit bowl I decided to I really do not like plums very much but as I had This allows for MORE plums in the torte than the recipe calls for - and lovely crescent shaped designs that the dough forms around each plum half. The one modification I make to this recipe is setting the plum halves on their sides instead of flat on the dough. We are lucky enough to have Italian prune plum trees in our Massachusetts orchard. WOW! I'm glad I bought so many Italian prune plums at my warehouse-type store, because I will be making another one of these cakes tomorrow!!!! also works just fine in a regular round cake pan lined with parchment. Will be great for breakfast or brunch, as well.
Perhaps not the flashiest dessert ever, but a real winner otherwise. Despite the long baking time, it was moist and buttery. I made it in a springform pan, and I have to say, doubling the recipe was a good idea-it made for a tall cake with fruit all the way through. It *did* take well over two hours to bake, and to be honest, I wasn't expecting much. I needed a cake I could prepare really quickly, and this certainly fit the bill: 20 minutes from start to finish, including slicing all the fruit, and I doubled both the batter and fruit. I add the grated peel of a lemon, a teaspoon of cardamon and often top with frozen blueberries, when I can't get plums. Also, I recommend using a 9-inch pan as the 10-inch would be too big. Just remember that the batter is quite thick and you have to spread it before you place the fruit. This recipe can stand a few adaptations depending on your preference and the kinds of fruit you have on hand. I didn't grease the pan, but I will do so next time.
Also, my Italian plums were pretty big so I used 6 plums and quartered them. I did add vanilla extract (I bet almond extract would be good too) to the batter. This is so quick and simple to put together and a lovely treat for afternoon tea or perhaps after a heavy autumn dinner. I learned this trick at the Smitten Kitchen blog. The way to make this a really exceptional dessert is to let it sit overnight so that the plum juices mingle with the cake and make it incredibly moist. I haven't read all the reviews, so I don't know if anyone else has mentioned this. That way the juices and flavors come together while it bakes.
#Barefoot contessa italian plum tart skin
The plum halves go into the batter skin side up, not down.
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