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

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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