Zwetschgendatsche (damson plum tart)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Flour (2 cups plus 3 1/2 Tbsp) |
| 30 | grams | Fresh yeast (1 oz) |
| 100 | grams | Butter (7 Tbsp) |
| 2 | Eggs | |
| 1 | pinch | Salt |
| 3 | tablespoons | Sugar |
| ¼ | litre | Milk (1 cup plus 1 Tbsp) |
| ½ | Lemon [grated rind, I would think. K.B.] | |
| Topping: | ||
| 1½ | kilograms | Damson plums, rinsed, pitted (3 1/4 lbs) |
| 5 | tablespoons | Sugar |
| 1 | tablespoon | Cinnamon |
| 30 | grams | Butter for greasing cookie sheet (2 Tbsp) |
| Plain breadcrumbs | ||
Directions
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