|½ cup||Unsalted butter or margarine|
|1 cup||Unbleached flour|
|1 teaspoon||Baking powder|
|1 pinch||Salt; (optional)|
|1 teaspoon||Vanilla *; up to 2|
|2||Peeled apples; cut into thin slices, up to 3|
*(almond flavor if using plums) ** (sugar to cinnamon ratio 8:1 or 4:1) (Use sugar only if using plums) New York Times Italian Plum Torte recipe adapted by Norm Sherman 1. Preheat oven to 350 degrees. Spray PAM onto springform pans.
2. Cream margarine and sugar in a bowl. Add the flour, baking powder, vanilla, salt, eggs, and beat well.
3. Spoon the batter into a spring form pan of 8, 9, or 10 inches. Place apples into the batter in a circular pattern. Sprinkle sugar/cinnamon over top. Keep the sugar/cinnamon away from the edge of the baking tin to avoid having it carmelize and burn.
4. Bake for one hour. Test with a toothpick to see that it's baked. Remove and cool. Refrigerate or freeze. To serve a tort that was frozen, heat to 300 degrees briefly.
Yield: 8 servings.
1. Use 24 halves, pitted purple Italian plums; place plums skin side up.
Use almond flavor in place of vanilla. Also sprinkle top with sugar only when using plums or you can leave out the sugar(I leave it out).
2. Use blueberries and blueberry preserve or peaches and peach preserve.
3. Use combination of apple and cranberries as topping.
4. Try other fruits.
Posted to JEWISH-FOOD digest by NSherma@... on Aug 24, 1998, converted by MM_Buster v2.0l.
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