Zwetschgendatsche (damson Plum Tart) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
250 gram: Flour, 2 cups plus 3 1/2 Tbsp
30 gram: Fresh yeast, 1 oz
100 gram: Butter, 7 Tbsp
2: Eggs,
1 pinch: Salt,
3 tbsp: Sugar,
1/4 liter: Milk, 1 cup plus 1 Tbsp
1/2: Lemon [grated rind, I would think. K.B.]
Topping:,
1 1/2 kilo: Damson plums, rinsed, pitted, 3 1/4 lbs
5 tbsp: Sugar,
1 tbsp: Cinnamon,
30 gram: 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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp
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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp
Tags
German