Tuesday, November 23, 2010
Hidden Plum Berry Torte
This is the first rewind week for Tuesdays with Dorie in a long time. I was so excited, and then it hit me.
I'd have to decide on a recipe from the ones that were made in the 9 months before I joined. And that is not an easy thing, but I finally decided on Dorie's Hidden Berry Torte.
I used homemade gingered plum raspberry preserves (recipe here) and added cinnamon and ginger to the cheese filling. My torte looked great after 40 minutes in the oven, but at 57 minutes, the top was browned and cracked. It was still jiggly, so I tented it and baked it for a few more minutes. Once cooled to room temperature, the torte was refrigerated overnight. I let it warm up slightly before removing the side of the springform pan.
The verdict? It was good, but could have been better. My Twitter buddy Nancy fine-tuned it by adding more jam (the 1/3 cup the recipe called for wasn't enough to make an impression on the taste buds) and covering loosely with foil from the very beginning. Nancy's torte was snow white on the top, definitely better than my browned top. The filling was creamy and luscious, the crust sandy like a sable cookie. It was devoured quickly at work, which is all a baker can ask for!
Check out what the other TWD members made this week. You can find them here. And make sure you check out my giveaway...YOU could win a $100 Visa gift card (and get my recipe for double chocolate scones)! Just leave a comment on this post.