The water heater blew up at WildSnow HQ. Lou dug into his trove of ten thousand skills and hooked up a new one. Even though he got to use his torch, I knew he’d rather be soldering on our jeep instead of copper water pipes. And when I heard something burst, followed by the sound of spraying water accompanied with certain well known words, I knew I’d better dig through my recipes and produce something sweet to ease the pain.
Lou scarfed the torte — the whole torte — a lot faster than he fixed the water heater. Perhaps Julia Child was whispering in his ear, “Everything in moderation… including moderation.”
Zwetschge Torte (Swiss German for plum tart)
4 tablespoons butter
3 tablespoons margarine
1 1/2 cups flour
5 tablespoons cold water
3/4 teaspoons salt
1/2 cup butter
1/2 cup sugar
3/4 cup flour
1 teaspoon vanilla
1/4 teaspoon salt
2 pounds plums
1/4 cup sugar
1/4 teaspoon cinnamon
1/2 cup chopped walnuts or hazelnuts
Preheat oven to 425 (adjust for altitude if necessary).
Dough: in food processor, cut butter and margarine. Add rest of ingredients for dough. Pulse until mixture forms a ball. Form dough into disk and wrap in plastic. Chill while preparing topping.
Topping: in food processor, cut butter and pulse with remaining topping ingredients until crumbles begin to form.
You can whip this cake out in a jiffy with the right tools. Here are a few that I find indispensable:
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