| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
German |
German |
4 |
Servings |
INGREDIENTS
| 250 |
g |
Flour (2 cups plus 3 1/2 Tbsp) |
| 30 |
g |
Fresh yeast (1 oz) |
| 100 |
g |
Butter (7 Tbsp) |
| 2 |
|
Eggs |
| 1 |
pn |
Salt |
| 3 |
tb |
Sugar |
| 1/4 |
l |
Milk (1 cup plus 1 Tbsp) |
| 1/2 |
|
Lemon [grated rind, I would think. K.B.] |
|
|
Topping: |
| 1 1/2 |
kg |
Damson plums, rinsed, pitted (3 1/4 lbs) |
| 5 |
tb |
Sugar |
| 1 |
tb |
Cinnamon |
| 30 |
g |
Butter for greasing cookie sheet (2 Tbsp) |
|
|
Plain breadcrumbs |
INSTRUCTIONS
Dough:
Prepare a yeast dough. Grease a cookie sheet and dust it with breadcrumbs.
On it, roll out the dough to about finger thick. Along the edges, pull up
the dough to form a rim. Top the tart with tightly arranged plum halves (at
a slight angle). Dust with cinnamon, and bake at medium heat for 40 to 45
minutes. Once done, dust with sugar.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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