Friday, September 28, 2012

Italian Plum Torte

Our Italian plum tree is loaded, and while we love to eat them right off the tree, I am always looking for a sauce or chutney to put them into.
After learning that the most requested recipe from the New York Times has been a plum torte, I continued the search to find one that was gluten free. This is from the gluten free girls blog and the feedback was good, even from those who are not gluten intolerant. That is usually the sign of a winner!

Plum base:
Italian Plum Torte
2 Tablespoons brown sugar
1 1/2 Tablespoons of flour (gluten free multi-purpose)
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
2 Tablespoon candied ginger, finely chopped
14 Italian plums, cut in half and pitted
Preheat oven to 375F.
Mix brown sugar, flour, cinnamon, ground ginger and candied ginger, together. Add plums and mix well. Place plums, skin side up in an ungreased 9 inch pie pan.

3/4 cup granulated sugar
1 cup flour (gluten free multi-purpose)
1/4 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, well beaten
1/2 cup unsalted butter, melted
Combine sugar, flour, cinnamon, baking powder and salt. Mix well. Stir in egg and mix thoroughly and sprinkle over plum base.
Drizzle butter evenly over top of crumb mixture.
Bake 30-35 minutes until top is browned.
Remove from oven, serve warm.
This also freezes well.

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