My grandmother makes a plum torte (http://www.nytimes.com/2005/09/21/din...) from the New York Times that everyone loves, and now that I'm both out of the house and having company over for the Jewish Near Year on Thursday, I figured that I'd make one.
Two quick questions. One, I assume that there's no problem with my using frozen plums. I bought 'em a few weeks back, halved 'em, pitted 'em, and then froze 'em. Reconstituted, shouldn't be a problem, no?
Second, do I really need a springform pan? I'm not really the baking type (I'm a fairly good cook, but I don't bake much), and spending an extra $15 for a pan for this one thing just doesn't seem necessary. Can I use an 9 inch pie plate? Should I put parchment or something on the bottom? Grease it? Grandma says that the springform is necessary, but I don't think that she's ever tried it without and she has a massive kitchen with space to store stuff that she doesn't use that often. . .
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