Zwetschgendatsche (damson plum tart)

Yield: 4 Servings

Ingredients:

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

Instructions:

-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