Tart Cherry Torte
With a nod to Marian Burros' NYT Original Plum Torte, this recipe will accommodate any stone fruit, really. I just happened to have a pound of luscious cherries that demanded to be pitted.
When positioning the fruit in the batter, the following guideline works well: for larger fruit like peaches and plums, place in batter, then bake. For smaller fruit like cherries, place 3/4 in batter for baking. Then 20 minutes in, position the remaining cherries.
Tart Cherry Torte
With a nod to Marian Burros' NYT Original Plum Torte, this recipe will accommodate any stone fruit, really. I just happened to have a pound of luscious cherries that demanded to be pitted.
When positioning the fruit in the batter, the following guideline works well: for larger fruit like peaches and plums, place in batter, then bake. For smaller fruit like cherries, place 3/4 in batter for baking. Then 20 minutes in, position the remaining cherries.
Cooking Instructions
- 1
Heat oven to 350º.
- 2
Butter and flour 9 inch springform pan. Line with parchment, butter.
- 3
Place sugar into mixing bowl of stand mixer. Work lemon zest into sugar with fingers.
- 4
Add butter, cream in bowl until smooth (2-3 mins) on medium.
- 5
Whisk flour, baking powder, and salt in separate mixing bowl.
- 6
Add dry ingredients into mixing bowl, combine on low.
- 7
Add eggs, lemon juice, and vanilla extract. Mix on low until combined.
- 8
Using spatula, pour batter into springform pan. Place 3/4 of cherries into batter cut side down.
- 9
Sprinkle sugar on top to taste.
- 10
Bake for 20 minutes.
- 11
Remove pan from oven, place remaining cherries in batter.
- 12
Bake for an additional 30-40 minutes.
- 13
Cool on rack for 15 minutes. Run a butter knife to separate torte from side of pan. Remove and serve as is, or with whipped cream.
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