Galleygirl PEAR TART....other fruits?
OK, so I couldn't resist. I tried this tart tonight, and it was PERFECTION!!! Here's my question:
Other than apples or canned cherries, can you use any other fuit? Also, for the canned cherries, how many cand would you use? THANK YOU SOOOOOOOOO MUCH!
When I first read Galleygirl's recipe, I recognized it as just about identical to Marion Burros' Plum Torte recipe that she used to reprint in the New York Times every year. In that recipe, Burros uses a dozen Italian prune plums, halved, which fit perfectly into a 9" springform. Before baking she sprinkles the fruit with the juice of a lemon, a tablespoon of sugar, and a teaspoon of cinnamon. I've made a couple of these tortes nearly every year during that brief prune plum season. I've also used raspberries, blueberries, peaches and mangoes.
ps-this cake also freezes beautifully.
Someone please tell me if there's a reason not to try this, but:
How about splitting the tart into four different fruit sections, just like when you ask for a pizza half vegetarian/half meat lovers'? That way you could decide what your favorite is without baking four cakes. I would do: apple, pear, blueberry, plum.
Has anyone tried this?
This recipe was forwarded to me and I tried it over the weekend. I used organic whole wheat pastry flour, a 9" pan (which I forgot to spray, but it was fine), I used 1.25 the recipe (using one more egg white rather then a whole extra egg), and made homemade vanilla ice cream to go along with it - a real hit!
My only issue was the cooking time...I was firmly instructed to undercook but it seemed to be cooking unevenly and the outside was getting done much faster then the inside. I think I could have undercooked it even a hair more...not sure.
I will definitely be trying it with other fruits AND with WheyLow.