Recipe
Dessert
Pluot Torte
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 9
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee unsalted butter | ||
| 1 tsp. almond extract | ||
| ½ c. plus 2 tbsp Hy-Vee granulated sugar, divided | ||
| 3 Hy-Vee large egg yolks | ||
| ½ c. Hy-Vee cornstarch | ||
| 1 c. Hy-Vee flour | ||
| 1 ¼ tsp. Hy-Vee baking powder | ||
| 5 pluots, pitted and sliced | ||
| 2 tsp. Hy-Vee ground cinnamon | ||
| 1 tbsp. packed Hy-Vee brown sugar |
Directions
- Preheat oven to 350 degrees.
- In a large bowl, beat together the butter, extract, 1/2 cup granulated sugar and egg yolks. Beat in cornstarch, flour and baking powder. Press the dough onto the bottom and up the sides of a greased 8-inch square baking pan.
- Top with sliced pluots. Sprinkle with remaining granulated sugar, cinnamon and brown sugar.
- Bake for 1 hour.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 100mg
- Sodium: 75mg
- Total Carbohydrates: 38g
- Protein: 3g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 6%
0%
Iron 6%
0%
Calcium 6%