Southern German And Alastain Plum Torte |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe comes from an estate sale that I obtained in Dallas, Texas in1988. I have made it on numerous occasions and not only is it gorgeous it so delightful in taste. Enjoy Ingredients:
1 cup unbleached all purpose flour |
1/8 teaspoon salt |
1/4 cup granulated sugar |
1/2 cup unsalted butter |
1 large egg yolk |
2 teaspoons dried breadcrumbs |
1/3 cup apricot preserves |
1 tablespoon brandy |
2 pounds italian plums |
1/2 teaspoon cinnamon |
confectioners' sugar |
Directions:
1. Using a food processor fitted with metal blade pulse flour, salt and 1 tablespoon sugar together.
2. Cut butter into small pieces then add to bowl and process until crumbly.
3. Add egg yolk and process until a ball is formed adding more flour if necessary.
4. Remove dough from bowl then dust with flour and pat into a flattened circle.
5. Cover with plastic wrap and refrigerate at least a half hour.
6. When you are ready to make the crust dust your hands and dough with flour.
7. Place dough in center of pie plate and gently pat out to cover bottom and up sides.
8. Preheat oven to 400 then prick crust with fork several times and bake in middle rack 10 minutes.
9. Remove crust from oven and let it cool slightly then turn oven down to 350.
10. Pit and cut the plums into fourths.
11. Sprinkle breadcrumbs on dough then spoon preserves on top and drizzle with brandy.
12. Place plum quarters on crust in a circle so that each overlaps and forms a spiral in the center.
13. Sprinkle with cinnamon and remaining sugar then place tart in oven and bake 40 minutes.
14. Right before serving sprinkle with powdered sugar.
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