Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : German
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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)
