Dorothy's Plum Torte

Makes 6 servings

The best plums for this are prune plums, grown locally, and ripe in early September. Dorothy writes, “Our neighbor Loretta McWilliams always shared their tree’s bounty with us. The plum flesh is golden beneath the dark purple skin. We saw the same variety in Switzerland in 2009.”

ingredients

1/4 cup butter
1 Tablespoon sugar
1/4 teaspoon salt
2 eggs
1 cup all-purpose flour, sifted plus 1 Tablespoon of flour
10-12 Italian prune plums
1 cup sugar or Splenda
1/2 cup light cream

directions

1
Cream butter and sugar. Add salt and 1 egg yolk. Blend well by hand. Add 1 cup of flour and mix well. Add 1 cup four and mix well. Press mixture into bottom and sides of an 8-inch pie pan.
2
Cut plums in half and remove pits. Combine sugar and flour; sprinkle over plums. Pour plums over base mixture in pie pan.
3
Beat 1 egg and remaining egg white slightly and add cream. Pour over torte.
4
Bake at 425° for 10 minutes. Reduce oven temperature to 350° and continue baking for 40 to 45 minutes until plums are tender and custard is set.

NUTRITIONAL INFORMATION PER 1/2 CUP SERVING:

1
Serving Size 105 g; Calories 365; Total Fat 12.5g; Saturated Fat 7.3g; Cholesterol 93mg; Sodium 176mg; Total Carbohydrates 60.7g; Dietary Fiber 1.6g; Sugars 40.9g; Protein 4.6g
2
Vitamin A 10%; Vitamin C 0%; Calcium 3%; Iron 8%

WEIGHT WATCHERS POINTS PER 1/2 CUP SERVING:

Source: Dorothy Schwer