Customer Paige L. has shared this delightful recipe with us, and even a gorgeous photo of the finished tort!
PREP TIME: 15 mins | TOTAL TIME: 35 mins (plus cooling time) | SERVINGS: 8 servings
INGREDIENTS
1/2 cup salted butter
1/2 cup Fulton’s Granulated Maple Sugar
1 egg
1 cup flour (can substitute for gluten-free flour)
2 tbsp corn starch
1/2 tsp baking powder
1/4 to 1/2 cup milk
Fruit of your choice
Knox Gelatin
INSTRUCTIONS
Grease a tort pan and dust with corn starch to allow tort to be removed after baking.
Using an electric mixer, mix butter and maple sugar until mixed well. Add egg and mix again.
In a separate bowl, mix flour, cornstarch and baking powder together; add to wet ingredients and mix. Add the milk, being careful not to make the mixture too moist.
Pour into tort pan, ensuring it covers the grooves in the pan. Bake at 375°F for 20mins in the middle shelf of oven.
Let cool and invert on a cake plate. If you have trouble getting the tort out, gently run a knife along the edges to help loosen.
Prepare fruit of choice and place on top of tort (strawberries, raspberries etc) and use Knox Gelatin to coat the fruit on the tort. Let the tort/gelatin set by cooling in refrigerator for a few hours before serving
