Nutritional Info

Nutrition Facts

Serving Size 1 (114g)

Calories 314
Calories from Fat 93 (30%)
Amount Per Serving %DIV
Total Fat 10.4g 16%
Saturated Fat 4g 20%
Monounsaturated Fat 4.6g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 468.2mg 156%
Sodium 229.7mg 10%
Potassium 96.7mg 2%
Total Carbohydrate 40.1g 13%
Dietary Fiber 1.6g 7%
Sugars 0.7g
Protein 11.7g 23%

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Recipe Description
Deeper than a tart, this fruit-filled torte is baked in a spring form pan.
Prep time
1 hr
Cook time
1 hr
Ready In
2 hr


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Serves To:USMetric
1/4 Cup(c)  confectioner's sugar
1   large egg yolk, lightly beaten
1   unsalted butter, cut into bits(filling)
1 Tablespoon(T)  fresh lemon juice
1/2 Teaspoon(t)  cinnamon, ground
1/2 Cup(c)  sugar
2 1/2 Pound(lb)  firm ripe prune plums, thinly sliced
1 Teaspoon(t)  pure vanilla extract
1 Teaspoon(t)  lemon zest, grated
1   large egg yolk
1   large egg
3/4 Cup(c)  unsalted butter, at room temperature
1 Teaspoon(t)  salt
1/2 Teaspoon(t)  cinnamon, ground
2 Teaspoon(t)  baking powder
1/2 Cup(c)  sugar
3 Cup(c)  all purpose flour


In a large bowl, stir together the flour, sugar, baking powder, cinnamon, and salt. Cut the butter into small pieces. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, beat the whole egg, egg yolk, lemon zest, and vanilla. Sift into the flour mixture until a dough forms. Add a little ice water if the dough seems dry. Divide the dough into two pieces, one twice as large as the other. Shape each piece into a flat disk. Wrap each one in plastic wrap and chill for at least 1 hour or overnight. Let the dough soften briefly at room temperature. Place the larger portion of dough between two sheets of plastic wrap and roll it out to form a 12 inch circle, about 1/8 inch thick. When the dough is ready, remove the top sheet of plastic wrap. Using the remaining sheet to lift the dough, center the dough in a 9 to l0 inch tart pan, with the plastic-covered side up. Peel off the plastic wrap. Gently press the dough into the base of the pan and along the sides. Roll the rolling pin over the top of the pan and trim off the overhanging dough. Gently press the dough against the sides of the pan to create a rim higher than the edge of the pan. Refrigerate the pastry shell 30 minutes. Place the oven rack in the lowest third of the oven. Preheat the oven to 350°F. To prepare the filling: In a large bowl, toss together the plums, sugar, cinnamon, and lemon juice. Spread the filling in the prepared pastry shell. Dot with the butter. Roll out the remaining dough to a l0 inch circle. With a pastry cutter, cut the dough into 1/2 inch wide strips. Arrange half the strips 1 inch apart across the filling. Press the ends against the sides of the tart shell to seal. Rotate the tart pan a quarter turn and place the remaining strips of dough 1 inch apart across the tart to form a lattice pattern. Press the ends against the sides to seal. Trim off the excess dough. Brush the top with the egg yolk. Bake 1 hour or until the pastry is golden brown and the juice are bubbling. Transfer the pan to a cooling rack and let cool to minutes. Remove the rim of the pan and let the tart cool completely. Sprinkle with confectioner's sugar. Store covered with a large inverted bowl at room temperature up to 24 hours.

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Cinnamon Plum Torte
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