Recipe - Zwetschgendatsche (Damson Plum Tart)

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 tablespoon Sugar
One fourth l Milk (1 cup plus 1 Tbsp)
One half Lemon [grated rind, I would
think. K.B.]
Topping:
1 One half kg Damson plums, rinsed, pitted
(3 One fourth lbs)
5 tablespoon Sugar
1 tablespoon 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)

Posted by: Karin Brewer, Cooking Echo, 9/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini