ZWETSCHGENDATSCHE (DAMSON PLUM TART)

      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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