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

Related recipes