Ingredients: Streusel 30g/1 oz butter 60g/2 oz plain flour 60g 2 oz Demerara sugar Rub the butter and flour together, then stir in the sugar. You can do this by hand or in a food processor.
Ingredients: Cake 110g/4 oz butter 110g/4 oz caster sugar 110g/4 oz self-raising flour 2 large eggs In a food processor pulse the butter, sugar and flour; a few short pulses should be sufficient.
New York Times Plum Torte New York Times Original Plum Torte.
Ingredients 150 - 200g (.75 - 1 cup) sugar 115g (.5 cup) butter 2 eggs 120g (1 cup) plain flour 1 tsp baking powder pinch of salt 24 halves of plums (400 - 500g) 1 tbs sugar 2 tsp - 1 tbs lemon juice 1 tsp cinnamon - topping Method Heat oven to 175C/350F.
From addmorebutter.com.
Ingredients Brioche recipe (makes brioche for two tarts) 260g strong white bread flour pinch salt 25g caster sugar 7g instant yeast 70ml warm milk 3 eggs 125g unsalted butter, room temperature zest of one orange Creme Patissiere (for one tart) 40g caster sugar 2 egg yolks 20g cornflour 250ml milk 1 vanilla pod 1 small cinnamon stick 20g unsalted butter To finish (for one tart) 6-8 ripe plums (approx 550g), cored and cut into 4 slices handful of roasted flaked almonds 100g apricot jam, to glaze Directions To make the Brioche dough and Creme Patissiere the night before:
From chocolateandzucchini.com.
Ingedients For the pâte sablée:
75 grams (⅓ cup plus 1 tablespoon) sugar (I use unrefined cane sugar, but regular white sugar is fine) 150 grams flour — if you use American all-purpose flour, use 1 cup plus 2 tablespoons 75 grams cold butter (I use salted, but you can use unsalted and add a pinch of salt) — if you use regular American butter (which has less butterfat than European butter), use 7 tablespoons Ice-cold water or milk For the filling:
200C oven 8" spring form
175g flour 30g ground almonds 2 tsp baking powder 1/4 tsp salt whisk together;
120ml oil 120ml yoghurt 60ml orange juice 1 tbs orange zest 1 large egg 1 tsp vanilla extract 200g sugar mix separately.
Then mix wet and dry, mix as for muffin (to just combined, some lumps ok). Put batter in the pan.
Arrange 4-8 halved plums (depending on size) on top of batter, flesh up.
Plum Streusel Coffee Cake Plum Streusel Coffee Cake
Set oven to 350F/180C.
Streusel:
1 cup plain flour - 125g 1/2 cup light brown sugar - 100g 6 tbs butter - 85g 1 tsp cinnamon 1/4 tsp nutmeg 1/2 cup chopped walnuts - 60g Mix all except the walnuts until the texture is like breadcrumbs. Stir in the walnuts, then gently squeeze in your hands so that the mixture clumps together, in a similar way to “bringing together” pastry.
This is a moderately complex tart, using pâte sablée and frangipane.
250g ready soaked prunes 50 ml armagnac (or brandy, etc) Pastry:
110g butter 50g icing sugar 125g plain flour 0.5 tsp salt Filling:
50g butter 50g caster sugar 0.5 tsp vanilla extract 1 large egg 50g ground almonds 1 tbs plain flour (15g?) First, put the prunes in a bowl and cover with the armagnac.