Title: Plum Crumb Flan
Categories: Bread Dessert Fruit Plum
Yield: 12 Servings

		For the flan:
2	c	All-purpose flour
1	pk	Dry yeast; ( 1/4 ounce)
1/4	c	Sugar
1/3	c	Milk; heated, 115
		; degrees
6	tb	Melted butter
1		Egg
1	pn	Salt
1		Lemon; zest of
1		Orange; zest of
3	lb	Italian plums (purple plums)*
		For the topping:
1 1/4	c	All-purpose flour
1/4	c	Dark brown sugar
1/4	c	Granulated sugar
1/4	ts	Ground nutmeg
1/2	ts	Ground cinnamon
1		Stick butter (4 ounces); in small squares

* Note: Italian plums are in season in the fall. Other plums-or another fruit-may be substituted, but may not be as sweet. Sugar them to taste. 1. Sift flour into a bowl and make a well in the center. Place yeast and 1 tablespoon sugar in the well. Add the milk and stir to dissolve the yeast mixture. Cover the bowl and set aside for 20 minutes. 2. Add the melted butter, egg, salt, lemon and orange zests and remaining sugar. Stir the mixture to make a soft dough. Turn out dough onto a lightly floured surface and knead until smooth and elastic. Place dough in a greased bowl and cover. Let rise until doubled in size, 1 to 1 1/2 hours. 3. Punch down dough and roll or pat it to fit a greased, 15-by-12-inch jellyroll pan. Cut the plums in half and place them on top of the dough in rows, overlapping the fruit if necessary. 4. Prepare the topping by combining the flour, sugars and spices in a bowl. Add the butter and stir until the mixture resembles coarse crumbs. Sprinkle topping evenly over the plums. Set aside to rise for 30 minutes. 5. Heat an oven to 375 degrees. Place jellyroll pan in the center of the oven and bake for 30 to 35 minutes, or until plums are soft. MC formatting by bobbi744@sojourn. com

NOTES : Yield: Ten to twelve servings. Recipe by Ayelet Danino of Viv Cafe, Glencoe. Posted to MM-Recipes Digest V4 #5 by Lisa Clarke on Auguay,, st 12, 199

Recipe by: Abby Mandel, Chicago Tribune

previous

next