Recipe - Plum Crumb Flan

FOR THE FLAN
2 cup Allpurpose flour
1 pack Dry yeast; ( One fourth ounce)
One fourth cup Sugar
1/3 cup Milk; heated, 115 degrees
6 tablespoon Melted butter
1 Egg
1 pn Salt
Zest of 1 lemon
Zest of 1 orange
3 pound Italian plums (purple
plums)*

FOR THE TOPPING
1 One fourth cup Allpurpose flour
One fourth cup Dark brown sugar
One fourth cup Granulated sugar
One fourth teaspoon Ground nutmeg
One half teaspoon Ground cinnamon
1 Stick butter (4 ounces); in
small squares

* Note: Italian plums are in season in the fall. Other plumsor another
fruitmay be substituted, but may not be as sweet. Sugar them to taste. 1.
Sift flour into a bowl and make a well in the center. Place yeast and 1
tablespoon sugar in the well. Add the milk and stir to dissolve the yeast
mixture. Cover the bowl and set aside for 20 minutes. 2. Add the melted
butter, egg, salt, lemon and orange zests and remaining sugar. Stir the
mixture to make a soft dough. Turn out dough onto a lightly floured surface
and knead until smooth and elastic. Place dough in a greased bowl and
cover. Let rise until doubled in size, 1 to 1 One half hours. 3. Punch down
dough and roll or pat it to fit a greased, 15by12inch jellyroll pan. Cut
the plums in half and place them on top of the dough in rows, overlapping
the fruit if necessary. 4. Prepare the topping by combining the flour,
sugars and spices in a bowl. Add the butter and stir until the mixture
resembles coarse crumbs. Sprinkle topping evenly over the plums. Set aside
to rise for 30 minutes. 5. Heat an oven to 375 degrees. Place jellyroll pan
in the center of the oven and bake for 30 to 35 minutes, or until plums are
soft. MC formatting by bobbi744@sojourn.com

NOTES : Yield: Ten to twelve servings. Recipe by Ayelet Danino of Viv Cafe,
Glencoe.
Recipe by: Abby Mandel, Chicago Tribune Posted to MCRecipe Digest V1 #739
by Roberta Banghart bobbi744@sojourn.com on Aug 13, 1997