| 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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