Yummy recipe for Summer fruit

[Anonymous]

I am a pastry chef a DC restaurant, many friends have asked what are some easy desserts that can make use of all the great fruit available in local farmer's market during the Summer, thought I'd share:

Summer Fruit Torte

1 cup sugar
2 eggs
1 teaspoon vanilla or 1 vanilla bean scraped
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
sugar and cinnamon for dusting on top of torte

Summer Fruit of your choice such as:

4 peaches, peeled and sliced
4 plums, sliced
1 cup blueberries
1 cup pitted sweet or sour cherries
1 cup rasppberries

Pre heat oven to 350
With an electric mixer cream together butter and sugar until light and fluffy then beat in eggs and vanilla. Mix together dry ingredients and add to egg-sugar mixer a little at a time until well blended. Grease a fluted tart pan with a removable bottom with butter or spray with non stick spray. Spread batter evenly in pan then top with fruit pressing it into batter a little. Dust with cinnamon and sugar, and bake for 1 hour, let cool before removing from pan and slicing, graet served with lightly sweetend whipped cream.

[Anonymous]

They do sound yummy. Thanks for sharing.

[Anonymous]

I'm not a chef or anything, but here's another great summer fruit recipe:

Peach slices, tomato wedges, cilantro, red onion, red pepper flakes, olive oil, and lemon OR lime juice.

I absolutely love this recipe - try it!

[Anonymous]

You forgot the butter!
Here's Marian Burros's version:

8 Servings

Because of reader demand, this recipe has been published in one form or another in the New York Times almost every year since I went to work there in 1981. Lois brought this recipe, originally called Fruit Torte, to Elegant but Easy, and its appeal comes from its lovely old-fashioned flavor and its speed of preparation.
.
1/4 pound (1 stick) unsalted butter, softened
3/4 cup plus 1 or 2 tablespoons sugar
1 cup unbleached flour, sifted
1 teaspoon baking powder
2 eggs
Pinch salt
24 halves pitted Italian (prune or purple) plums
1 teaspoon cinnamon or more, to taste
1. Arrange a rack in the lower third of the oven. Preheat the oven to 350 degrees.

2. Cream the butter and the 3/4 cup of sugar. Add the flour, baking powder, eggs, and salt and beat to mix well. Spoon the batter into an ungreased 9- or 10-inch springform pan. Cover the top with the plums, skin sides down. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.

3. Bake for 40 to 50 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven and let cool; refrigerate or freeze if desired.

4. To serve, let the torte return to room temperature and reheat at 300 degrees until warm, if desired. Serve plain or with vanilla ice cream.

[Anonymous]

Yes! The butter, most important part, glad to know some history on the recipe, we made it in culinary school

[Anonymous]

Wow, thank you for posting these recipes! A friend gave me 5 lbs of peaches the other day and I don't have enough room in my freezer to freeze them so I've been making everything under the sun with peaches lately. Peach pie took up 3 lbs, then I made grilled peach salad from gourmet magazine (grill the peaches on your grill, add to salad of arugula or spring greens mixed with grapeseed oil and salt and pepper to taste, sprinkle with blue cheese or goat cheese, then drizzle a balsamic vinegar reduction (make this by simmering bals vin in pot until it thickens enough to coat the back of a spoon). Delicious. Sometimes I add grilled cherry or grape tomotoes and toasted pine nuts.

I think I'm going to try to make this torte tonight. Dumb Q -- is the butter poster correcting the first recipe or is the butter poster offering a whole new recipe?

bon appetit!

[Anonymous]

Op here, 1 stick butter, room temp will correct the original recipe, but both look almost the same
It is great with peaches!

[Anonymous]

Anonymous wrote:Wow, thank you for posting these recipes! A friend gave me 5 lbs of peaches the other day and I don't have enough room in my freezer to freeze them so I've been making everything under the sun with peaches lately. Peach pie took up 3 lbs, then I made grilled peach salad from gourmet magazine (grill the peaches on your grill, add to salad of arugula or spring greens mixed with grapeseed oil and salt and pepper to taste, sprinkle with blue cheese or goat cheese, then drizzle a balsamic vinegar reduction (make this by simmering bals vin in pot until it thickens enough to coat the back of a spoon). Delicious. Sometimes I add grilled cherry or grape tomotoes and toasted pine nuts.

I think I'm going to try to make this torte tonight. Dumb Q -- is the butter poster correcting the first recipe or is the butter poster offering a whole new recipe?

bon appetit!

Slice them in half, brush w/ olive oil and honey and grill them!

[Anonymous]

Didn't get a chance to make this yet -- if I only have an 11 in tart pan, will that work or do I need to get a smaller one? sorry so remedial.