The Plum and Blueberry Upside-Down Torte

This luscious creation was beautiful, beckoning – For me, it was among our least difficult preparations. The Green Gage plums' pits held their ground until I decided the cut the slices all around, and then pried them loose - it was worth it as the honeyed juices came forth. The blueberries were plump and sweet.

The 10 x 2" pan worked fine. 

Caramelizing went well. I didn’t use my copper sugar pot this time. It provides great heat. That same great heat manages to permeate three silicone mitts at a time, however, so I have resorted to a cool-handled, nonstick small pot. I am finding, also, that the Thermapen temperature-taking over and over is also very hot. So, I took fewer temps and watched more for color and even scent. That worked for a lovely medium amber.

The batter was easily put together in the food processor; then placed atop the blueberries. Even with the oven set at 355’ the cake was taking more time than it should. Finally at 50 minutes it appeared not quite done, tested to be 200’+. Although I was concerned, I gave in and quickly removed it. It’s still a constant oven battle. I am threatening 360' next time.
Finally, in spite of my concerns, the torte turned out beautifully. Served with whipped cream, stabilized with cream cheese and creme fraiche, it was greatly enjoyed by all.