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Title: Zwetschgendatsche (Damson Plum Tart)
Categories: German
Yield: 4 Servings

250gFlour (2 cups plus 3 1/2 Tbsp)
30gFresh yeast (1 oz)
100gButter (7 Tbsp)
2 Eggs
1pnSalt
3tbSugar
1/4lMilk (1 cup plus 1 Tbsp)
1/2 Lemon [grated rind, I would think. K.B.]
  Topping:
1 1/2kgDamson plums, rinsed, pitted (3 1/4 lbs)
5tbSugar
1tbCinnamon
30gButter 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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