Title: Swiss Plum Kuchen
Categories: Pie
Yield: 24 Servings

COOKING LIVE #CL8978
SWEET PASTRY DOUGH
3	c	Flour
2/3	c	Sugar
1/2	ts	Salt
1	ts	Baking powder
3/4	c	Butter
3		Eggs
ALMOND FILLING
2	c	Blanched almonds
2/3	c	Sugar
1	ts	Almond extract
3/4	c	Butter
3	lg	Eggs
1/2	c	Flour
2	lb	Prune plums
2/3	c	Sliced almonds

Butter a 12 by 18-inch pan.

Set a rack in the lowest level of the oven and preheat to 350 degrees.

For the dough, combine dry ingredients in bowl of food processor and pulse several times to mix. Cut butter into 12 pieces and add to work bowl. Pulse 8 or 10 times, until mixture is a fine powder. Add eggs and pulse until dough forms a ball that revolves on blade. Remove, wrap and chill dough.

For almond filling, place almonds in food processor with sugar and pulse until finely ground. Add almond extract and butter and pulse until smooth. Add eggs, one at a time, pulsing between each addition. Scrape bowl and blade and add flour; pulse until evenly mixed.

Roll dough on a floured surface and line prepared pan. Trim and flute edge of dough. Spread evenly with filling. Rinse, pit and quarter plums and arrange on filling, cut side up. Strew evenly with the sliced almonds. Bake at 350 degrees about 45 minutes, until dough is baked through and filling is set. Cool in pan on a rack. Cut in 3-inch squares to serve.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN

From: Sylvia Steiger Date: 12-31-97 (09:06) The Once And Future Legend (1) Cooking

previous

next