Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

500 g Flour (4 1/2 cups less 1 1 Egg yolk
-Tbsp) 1 tb Coriander
1 ds Sugar 1 tb Caraway seed
1/2 ts Salt 1 sm Onion, finely chopped
1/4 l Milk (1 cup plus 1 Tbsp) Salt
10 g Yeast (.35 oz) Topping B:
30 g Butter (2 Tbsp) 2 c Cracklings
Topping A: 2 tb Lard
300 g Raw smoked lean bacon, Salt
-finely diced (10 1/2 oz)

From the Ries area.

These bacon tarts can be made in two ways. The dough base is always
the same, however, the topping is different.

Dough:

In a bowl, mix the flour and salt. Dissolve the yeast and sugar in
half the lukewarm milk. Form a well in the flour, and pour the yeast
mixture into this well. Dust the liquid with flour, and cover the
bowl. Let rest, in a warm spot, for 1/2 hour. Then add the melted
butter and knead and beat the dough until it starts to form small
bubbles. Shape into rounds that are about half a finger's width
thickness and about 5 inches in diameter. Tweak the edges of the
dough into a raised rim. Cover the dough circles with

A) egg yolk and then lightly press in the bacon and add the remainder
of the ingredients, OR

B) lard and then lightly press in the cracklings. Season with salt.

Bake at medium heat for 30 minutes. Serve hot.

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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