The Ultimate Bar/Bat Mitzvah Celebration Book by Jayne Cohen and Lori Weinrott
Welcome
Order Now
About the Book
About the Authors
Book Reviews
Excerpts
Feedback
Recipes
RETURN TO RECIPES

MAGDA'S HOMESTYLE PLUM TORTE

Pâté Brisée:

2 1/2 cups unbleached all-purpose flour, plus additional for work surface

1 teaspoon salt

1 cup (2 sticks) unsalted butter, chilled

1/2 cup ice water

Filling:

3/4 cup granulated sugar

1/2 cup unsalted butter

1 cup unbleached all-purpose flour, sifted

1 teaspoon baking powder

pinch of salt

2 large eggs

Hazelnut mixture (optional):

1/2 cup hazelnuts, lightly toasted

2 tablespoons light brown granulated sugar

1 tablespoon unbleached all-purpose flour

1 tablespoon cornstarch

1/4 teaspoon salt

Plums:

1 1/2 lbs (about 5) plums, cut into -inch slices

3 tablespoons granulated sugar

1 large egg, lightly beaten

Glaze:

1/2 cup apricot jam, strained
    To make pâté brisée, in the bowl of food processor fitted with metal blade, pulse flour and salt. Add butter and pulse mixture until it resembles coarse meal, about 15 seconds. With machine running, add water in slow, steady stream, and process until dough just holds together. Turn out onto a piece of plastic wrap and flatten into a disk. Wrap and chill for at least one hour before using.

    To prepare filling, cream sugar and butter in mixer. Add remaining ingredients. Beat until well incorporated.

    Make hazelnut mixture: pulse the ingredients in a food processor until hazelnuts are finely ground.

    Preheat oven to 425 degrees and place rack in lower third of oven. To assemble torte, on a lightly floured work surface, roll out pâté brisée 1/8 inch thick. Trim edges to form an 18x16-inch rectangle and transfer to parchment-lined baking sheet. Sprinkle optional hazelnut mixture over dough, leaving 3-inch border all around. Spread filling evenly over hazelnut mixture. Arrange plums in rows on top, slightly overlapping the slices and alternating the direction of each row. Sprinkle plums with the 3 tablespoons of granulated sugar. Fold dough to enclose edges and brush the edges with egg wash. Chill 30 minutes.

    Bake 10 minutes, then reduce heat to 400 degrees, and bake until pastry is golden brown and plums softened, about 30 minutes more. Transfer to wire rack and let cool to room temperature. Heat jam in small saucepan over low heat and brush evenly over plums.

    Serve warm or room temperature.

    Yield: 8 - 10 servings
The Ultimate Bar/Bat Mitzvah Celebration Book
Buy The Book 2004