Don’t like plums? Use blueberries, peaches or apples.
RECIPE: LAZY CHEF’S PRUNE PLUM* TORTE
Prep time: 15 minutes to 1/2 hour, depending on the fruit.
• 1 egg, beaten
• 1 cup, all-purpose, unbleached flour
• 1 cup, sugar
• 1/4 lb sweet butter, melted
• 6 prune plums, washed, cut in half length-wise, and pitted
(Note: If you use apples or peaches, you’ll have to skin, core and slice them.)
• Combine egg, flour, sugar, melted butter into medium mixing bowl.
• Beat mixture with whisk or fork until fairly smooth.
• Press batter (should be slightly dry) to cover whole bottom of cake or pie tin evenly.
• Cover batter with a single layer of plum halves, cut side down. (Use more plums if needed.)
• Bake in 350 degree oven for 30 to 40 minutes, depending on your oven.
Note: If you use blueberries, they should be ripe. Cover batter with 3 layers of berries.
Apple or peach slices should be sliced no more than 1/4” thick. Cover batter with two layers of fruit—three layers if they are very thin.
Fruit tortes can be served hot, cold, or at room temperature. For a fattening dessert—always my personal favorite—either whipped cream or vanilla ice cream make an excellent topping. For a quick breakfast treat, try the apple torte hot with a chunk of your favorite cheddar and a good cup of coffee or tea.
*Prune plums (also called Stanley or Italian plums) are oval-shaped and sweeter than the larger, round plums. Their season is late summer.