Zwetschgendatsche (damson Plum Tart)

Ingrients & Directions 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 tb Sugar 1/4 l Milk (1 cup plus 1 Tbsp) 1/2 Lemon [grated rind, I would -think. K.B.] Topping: 1 1/2 […]

Ingrients & Directions


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 tb Sugar
1/4 l Milk (1 cup plus 1 Tbsp)
1/2 Lemon [grated rind, I would
-think. K.B.]
Topping:
1 1/2 kg Damson plums, rinsed, pitted
-(3 1/4 lbs)
5 tb Sugar
1 tb 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.


Yields
4 Servings

RobinDee

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