Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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

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