Plum pie from the new newspaper. Delicate plum pie from the New York Times (correct recipe)
This is what the original "Plum Torte" looks like. Photo www.nytimes.com
When this season I saw another article on the Russian-language Internet titled "Plum Pie from the Newspaper" New york Times "... then I realized that I was also obliged to say something about this, or even better - to explain how it really was there, because I always try to find out information first-hand. the first mention of this recipe in this newspaper was on September 21(hereinafter I will refer to the name of the newspaper as NT).
In my article, I will give real references to NT and a real, original, recipe for these pastries (and not even one, since it has official variations).
I baked THIS several times: with different plums and with other fruits, with and without cinnamon, with different amounts of sugar, incl. sprinkled, with vanilla extract and almond, with white flour and whole grain, etc., etc. Moreover, she baked, not knowing about the existence of the famous "newspaper recipe", because the proportions of ingredients in it are almost classic, they can be found in almost any cookbook on European and American pastries, published in any language. This is the most main secret the popularity of this "plum cake".
Much of what you can read about this "plum pie" on the Russian-speaking Internet is a game of "spoiled phone". When I found out about the existence of a specific " American recipe", then I studied all the original material about him, including individual culinary publications, except for the very first one, so I have something to say about both theory and practice.
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First, it's very easy to get to know the original recipe., he: the latest version of the recipe and more than one hundred user comments (link opens in a new window). If someone does not see anything using the link, then you need to register on the newspaper's website. In return, you will receive regular notifications from the NT cooking column with new and old recipes, right with pictures (in English, of course) in your e-mail. This culinary section also contains paid material, and articles about "plum cake" can also be accessed from the browser through the search and the "saved copy" option.
Secondly, there are separate explanations about this cake both from its authors and from the newspaper itself. NT articles "The Story Behind Our Most Requested Recipe Ever", "5 Ways to Adapt Our Famous Plum Torte Recipe", "Crunchy-Topped Whole-Wheat Plum Cake", as well as various editions of "Elegant But Easy Cook Book" and the book "The Essential New York Times Cookbook. Classic Recipes for a New Century" are prime sources for the recipe, history, and variations.
The true story, from beginning to end, can be found by simply typing "plum torte new york times" in a search engine: the very first links in the list are the original data.
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This pastry is originally called "Plum Torte", i.e. not "pie" (English "pie / pie"), but "torte / cake". Very often on the foreign-language Internet, it is called not "New York Times Purple Plum Torte", but "Marian Burros" Plum Torte or "Marian Burros and Lois Levine" s Purple Plum Torte "... All because main original recipes two: the one that was first published in the 1970s in a separate cookbook, and the one that was already published in the newspaper in the 1990s. But they have the same source: culinary columnist Marian Burros. In NT it is never forgotten and is always referred to in connection with this pie. Unlike Runet, all the recipes from foreign home cooks that I was able to revise also mention the name Marian either in connection with NT, or in connection with her cookbooks.
Marian Burros - American food reviewer and writer... From 1974 to 1981 - food editor of The Washington Post. Since 1981 - a reporter, and since 1983 - a columnist for The New York Times. She has published several cookbooks.
Marian Burros, now alive, lives in New York. Photo gettyimages.ca, ediblegreenmountains.com
This is the main thing, because this is the main thing :) And now - details for those who, for some reason, cannot follow the links I indicated.
The original recipe for "Plum Torte". The latest version with plums, published in the newspaper "The New York Times".
Scans from the official NT web site
"Original Plum Torte"
Ingredients:
3/4 cup (150 g) to 1 cup sugar (200 g)
1/2 cup softened butter(113 g is the same as 1 stick of butter)
1 cup (120 g) unbleached flour, sifted
1 tsp baking powder
a pinch of salt (optional)
2 eggs
24 halves of purple plums
Sugar, lemon juice and cinnamon - for topping
Preparation:
1. Preheat oven to 175-180 ° C (350 ° F = 176.667 ° C)
2. In a bowl, mix sugar and butter until creamy. Add flour, baking powder, salt, eggs and beat well.
3. Put the dough in a split form with a diameter of 20, 22 or 25 cm. Put the plum halves on the dough, skin side up. Sprinkle with sugar, pour over with lemon juice (depending on the sweetness of the fruit). Sprinkle with about 1 tsp. cinnamon (depending on how much you like cinnamon).
4. Bake for about 1 hour. Take out, cool (if desired, you can freeze). Serve warm or chilled, or with whipped cream. The frozen cake must first be defrosted and reheated at 150 ° C.
Here is the link, which also leads to the NT page (date September 21, 2005), it is recommended to bake the cake for 40-50 minutes.
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This same recipe, but with minor adjustments, was published by a culinary reviewer Amanda Hesser in 2010 in "The Essential New York Times Cookbook", since more than 200 readers of the newspaper voted for its inclusion in the collection. Hesser herself called this recipe "almost perfect".
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IMPORTANT!
The original recipes are given in American measuring cups (flour, sugar, butter) and "sticks" (stick; butter in some variations of the recipe), so Russian-speaking chefs who rewrite recipes from each other and indicate 250 g of flour in the recipe and "plums" slice up ", I strongly recommend that you study the materiel, acquire measuring cups, scales and use Internet converters to convert these same cups to grams and vice versa. Well, and as always, I recommend very thoughtfully to use "recipes from the Internet", especially from "translated Russian".
1 measuring American cup is about 200 g of white sugar or 215-220 brown sugar and from 90 to 160 g of flour (depending on its type).
Translation different types flour from cups to grams very detailed scheduled, for example. For translations of other ingredients, see ibid (link opens in a new window).
Fahrenheit to Celsius converter: here (link opens in a new window).
By "settled", ie. official Soviet measures, 1 faceted glass holds 180 g of sugar and 130 g of flour, 1 teacup - 230 g of sugar and 160 g of flour. All similar tables, even with pictures of glasses filled with flour, were still in Soviet cookbooks ... If someone has different glasses, traditions and taste preferences, then ... I have nothing more to say about this.
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How it all began. Marian received this recipe from a friend of hers, with whom she and she published the first edition of the Elegant But Easy Cook Book (authors Marian Fox Burros and Lois Levine). It was, according to various sources, either in 1960 or in 1962. In this book, the recipe was called "Fruit torte".
The page with the original recipe from the very first edition of this book has not yet come across to me, so I do not know what kind of flour, for example, was indicated there.
Photo www.nytimes.com
Almost 20 years later, when Marian became an NT columnist, she published her own version of this recipe on the pages of this newspaper. The very first mention of plum cake in NT - September 21, 1983 Link to 1983 article (opens in a new window). The baking recipe was printed in the context of an ordinary newspaper article: it lists 1 cup of sugar, just "flour" and a 22 cm diameter baking dish.
Information about what happened next is in the memoirs of Marian herself, and in numerous NT articles. The fact that the plum cake recipe was allegedly printed "20 years in a row, and then with the threats of an angry editor" they stopped mentioning or printing information about it in NT, as some Runet cooks think, is incorrect information.
The recipe was published regularly in NT every September from 1983 to 1988. In 1989, the editors decided that this was enough: it was like the last time (with a warning about this) the version of the recipe was printed - in large print and so that it could be cut out. It was in this version that the amount of sugar was already reduced from 1 cup to ¾. Readers still kept asking about the plum cake recipe every year, so the authors and editors continued to work with it and constantly improved it.
In 1991, a new variation appeared from Marian herself: "New Age Plum Torte"(see further Part 2 of this article). In 1994 - a variation with cranberries and apples, although the notes on recipes for replacing ingredients, incl. fruits have been made before. In total, this cake was mentioned in the newspaper 12 times. "Then newspaper clippings of recipes gave way to web pages and Pinterest boards. The cake found a new army of fans online," - this is a quote from the official website of the newspaper.
In 2010 the book "The Essential New York Times Cookbook" was published, where there was also a recipe for this cake. To include certain recipes in this publication, a survey was conducted among newspaper readers. The book is very impressive: about 1,500 pages, includes recipes from the mid-19th century to the present day.
Photo www.eat-drink-garden.com
Until now, from year to year, the NT newspaper remembers this plum cake and almost regularly updates its recipe or gives links to old publications. Not to mention the fact that all old articles and links on this topic, incl. with the original recipe and its variations, you can safely find on the official website of the newspaper.
In the reprints of the book "Elegant But Easy Cook Book" this pastry is already called "Purple Plum Torte" and there are also several recipe options.
As far as I could understand, all the variations " Fruit cake"are related to the personal preferences of their authors and readers. So, over time, the amount of sugar in the recipe was reduced and recommendations appeared to take unbleached flour, but Amanda Hesser indicates general-purpose flour and says that 1 cup of sugar and plums is, from her point of view vision, the best option and that no innovations are needed here.
I repeat: what the very first version looked like - the version of the 1970s - I do not know yet, but this, by and large, does not matter anymore, because this recipe since then, and taking into account modern realities, it has been edited many, many times by the authors themselves and their fans.
It will seem to someone that the pie is similar to charlotte - not that real bread, but apple, pear, with apricots, any seasonal fruits, drenched in viscous dough. In general, yes. Only there the fruits / stone fruits are mixed, due to which the crumb is saturated with juice and moistened. For the New York Times plum pie, lay the plums on top of the dough.
If you want to fix the halves, avoid drowning them in the flour mass and create a beautiful plum pie from the New York Times, choose a large diameter pan and do not add to the baking powder. The best fruits are firm, fleshy and freshly sour.
Cooking time: 70 minutes / Servings: 8-10 / Mold with a diameter of 28 cm
Ingredients
- wheat flour 230-250 g
- sugar 200 g
- butter 120 g
- eggs 2 pcs. large size
- baking powder 1 tsp
- a pinch of salt
- cinnamon 1-2 tsp
- plums 10-12 pcs.
Preparation
Big photos Small photos
Before kneading, the butter should be melted, soft, it is better to transfer it from the refrigerator to the table in a couple of hours. The original recipe specifies the oil, it is clear that replacing it with margarine will reduce the quality of the baked goods.
We measure out 180 g of granulated sugar (the remaining 20 g are needed for sprinkling and caramelization on top), rub with malleable butter. Work with convenient tools at hand: a fork, spatula or mixer. If it is the latter, it is important not to interrupt, otherwise the oil will curl up and the serum will stand out. Bring to a creamy, homogeneous consistency.
Next, we drive in the eggs, it is better - one at a time, each time stirring into the mass until it is completely united. Note, more small eggs will be required - not two, but three. Or reduce the amount wheat flour(in the third step add flour gradually). The simplicity of the process is evident. There is no need to separate and beat whites and yolks alternately. An elementary sequence of bookmarking and mixing in three minutes.
Toss in a pinch of salt for the sweetness. Sift the first 200 g of flour mixed with baking powder. Then we change the fork to a whisk and run intensively in a circle. Add the remaining 30-50 g along the way. Adjust more or less yourself, the texture of the dough should come out sticky, but not runny, as for charlotte.
Lubricate the refractory mold with a thin layer of oil, fill it with smooth dough - align with a spatula along the entire bottom so that the thickness of the cake is the same everywhere. With a smaller diameter container, the crumb will rise higher. Also, in addition to the round configuration, the cake is rectangular, square - use a proven form, from which the products are easily separated.
Sour-sweet, dense plums, wash and dry.
We tear the plums with our hands or cut them in neat halves, remove the seeds. We lay the halves in a circle with a small equal distance or closely to each other. Mandatory position - cut up. This way, the juice that stands out will not completely spread over the dough and the crumb will not be wet as a result.
The sourness of stone fruits will increase during baking, so add the remaining 20 g of granulated sugar, flavor ground cinnamon... Warm spice with plums, apricots, peaches is no worse than with traditional apples. The fruits are enriched with cinnamon aroma, slightly caramelized due to sugar, juiced, softened, while remaining in place and are successfully combined with a delicate creamy crumb, both in appearance and in taste.
We bake the New York Times plum pie in a preheated oven for about 50 minutes, until the "dry match", we maintain the temperature at around 170-180 degrees. Cool down in shape.
Serving a New York Times pie with tea, fruit drinks or compotes. Bon Appetit!
The famous plum pie from The New York Times!
If you haven't tried it yet, try it;)
Pie recipe (tins 24 cm)
115 gr butter
150 g sugar
a pinch of salt
2 eggs
120 gr flour
1 teaspoon baking powder
plums
1 tablespoon sugar
1 teaspoon cinnamon
Cream for serving
Good afternoon friends! Today we are talking about the legendary plum cake from The New York Times. The history of this cake is very fascinating. If you are interested, be sure to read it on the Internet, but I want to tell you that the recipe for this pie was reprinted in this newspaper huge number once. Why is he so fond of American mistresses? And the fact that it is prepared very simply, literally in a matter of minutes, and products for its preparation can be found in any kitchen. Now is the season for plums, so the recipe will be especially relevant. It can also be cooked with other berries and fruits. I really like this apricot and fig pie.
And so, there are several variations of this recipe, but this one was the one I liked the most. We need 120 grams of flour, 1 teaspoon of baking powder, 150 grams of sugar, 2 eggs, 115 grams of butter room temperature, a dozen plums, but the amount depends on their size. For sprinkling, 1 tablespoon brown sugar and 1 teaspoon cinnamon. If there is no brown sugar, use regular white sugar and add cinnamon as desired.
First of all, beat the butter, add a pinch of salt, sugar to the butter and beat at high speed for a few minutes until lightening and fluffy. The oil must be at room temperature, so take it out of the refrigerator in advance and let it warm up for about an hour or two. The optimum temperature for whipping butter is approximately 21 degrees. Beat the butter well, then add the eggs one at a time. It is also advisable to use eggs at room temperature. After each addition, beat for a few minutes on high mixer speed. Beat the butter and eggs well. A lush light mass should be the end result. Now we will add dry foods. Add baking powder to the flour, mix and sift. Flour must be sifted in order to saturate it with air. Then the baking turns out to be more fluffy, more airy. Stir the dough until smooth. The dough is not too thick, but not runny either. We set it aside and start preparing the filling.
Wash plums, cut into halves and remove the bone. I like to use plums for the pie that are denser and with a noticeable sourness.
Now we need a mold with a diameter of about 24 cm. You can use a cake mold, a biscuit mold, a split mold. I have a tart mold with a removable bottom. When baking, grease the pan with butter.
We spread the prepared dough into the mold, distribute it in an even layer over the shape. Next, lay out the halves of the plums, lightly pressing into the dough. Sprinkle the cake with a mixture of sugar and cinnamon on top. It is also recommended to sprinkle a little on sweet fruits lemon juice... We bake the cake in an oven preheated to 180 degrees for about 45-50 minutes.
The finished plum pie can be served both warm and cold. It can also be frozen and reheated before serving. It goes well with a scoop of vanilla ice cream or whipped cream.
As you can see, the pie is very simple and quick to prepare. It turns out to be delicate, very aromatic and will certainly delight you with its taste. Be sure to try it!
What a pleasant surprise this American plum cake was for me! It would seem that the most simple ingredients, the process and the plums are much easier and more accessible. But the taste ... This is something!
The legendary plum cake recipe was published in The New York Times for 7 years in a row (every September from 1983 to 1989), and is now freely available on the newspaper's official website.
I draw your attention to the fact that the original recipe is compiled in American measures (cups, spoons, packs). This explains the big difference between the compositions of the Russian-language versions of this recipe. A cup / spoon is a measure of volume, not weight, therefore, depending on the density of the ingredient, the weight in grams in the same volume can be drastically different. For example, flour in a 250 ml glass can be from 90 to 160 grams, depending on the type of flour and whether it is sifted or not.
For the correct translation of American measures, there are special converters and tables, they are freely available on the network.
Here I am not copying the entire recipe from the newspaper, I describe it in free form with my comments and minor adjustments.
Ingredients:
150 g sugar
113 g butter, room temperature
2 eggs
120 g flour
a pinch of salt
1 tsp baking powder
8-12 plums
brown sugar and cinnamon for sprinkling
Beat softened butter (113 g) with sugar (150 g).
Add eggs (2 pcs.) One at a time, beating after each until smooth.
Add sifted flour (120 g), 1 tsp. baking powder and a pinch of salt. Beat until smooth.
Prepare a baking dish by making a “French shirt”: grease the bottom and sides with butter with a thin layer, sprinkle with flour.
Cut the plums into halves and remove the seeds.
Distribute the dough over the shape. Put the halves of the plums on top (do not press them into the dough, otherwise they will fall through when baking). My 24 cm mold fits 16 halves, while the newspaper recipe has 24 halves.
The original recipe recommends placing the plum halves skin side up. This makes the pie even more juicy and aromatic, but the plums become softer at the same time. My family likes it the other way around - upside down.
Sprinkle the future pie brown sugar(1-2 tbsp) and cinnamon (1 tsp).
Bake in a preheated oven at 170-180 degrees for 45-50 minutes.
This American Pie I just adore plums, I cook it every time there are plums at home. The combination of plums with cinnamon or cardamom, with the addition of citrus notes, is simply amazing.
As you already understood, this recipe came to us from America. The original name is "Dimply plum cake", which means plum cake covered with dimples (ripples). I have translated the approximate amount of ingredients for our understanding. Why approximate? They have all the recipes painted in cups, a cup means a 236 ml measuring cup.
- Flour - 180 g (1.5 cups)
- Baking powder - 2 teaspoons spoons;
- Salt - a pinch;
- Ground cardamom (or cinnamon) - ¼ tea. spoons;
- Soft butter - 78 g (5 tablespoons);
- Sugar (preferably brown) - 120 g (3/4 cup)
- Eggs - 2 pcs.;
- Odorless vegetable oil - 78 ml (1/3 cup);
- Zest of 1 orange (lemon);
- Plums - 8 pcs.
How to make American plum pie
It is advisable to sift the flour and mix with baking powder, add a pinch of salt and cinnamon.
The dough is muffin, so we start by whipping soft butter with sugar until creamy.
Then gradually add one egg at a time and continue to beat.
Pour in refined vegetable oil, it is necessary that it be odorless.
Three citrus zest, in original recipes there is an orange peel, but I took a lemon. I also have a wonderful set of spices for baking, it contains both orange zest and cardamom.
Add prepared flour and mix until smooth.
Grease a baking dish and sprinkle with flour or bread crumbs... Then our cake will not stick to the walls and it will be easy to come out.
We spread the dough in a mold and distribute it in an even layer.
It is advisable to take ripe and dense plums, if they are overripe, they can turn into porridge. Wash the plums, cut in half and remove the pit.
When I bake such a pie in a rectangular raft, I leave the halves, and cut them into quarters in a round one. I don’t know why, I like it better.
Put the cut plums tightly on top of the dough, cut up, so that the skin is in contact with the dough. When baking, the dough rises and the plums sink slightly, forming a wavy surface, which characterizes the name of the cake. For juiciness, you can grind the sugar mixed with cinnamon on top of the plum. The sugar will mix with the plum juice and caramelize, and the cinnamon will add flavor (if you like cinnamon, of course).
Bake at 180 ° C for about 30-35 minutes. Take a look in your oven. Determine readiness as usual with a wooden stick.
This is such a beauty. And here is such an American pie with plums in a cut, a civilian recipe, but it is quite possible to replace the products with ours.
Believe me, you don't have to mess around too much. Well, there is still such a simpler or. Choose and share your impressions in the comments.