Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Zwetschekuchen




Source of Recipe


Karlette 2011


Recipe Introduction


(German Plum Tart)


List of Ingredients




4 cups all-purpose flour
1 1/3 cups white sugar
1 teaspoon grated fresh lemon peel
1 pinch ground cinnamon
1 cup butter, cut into chunks
2 eggs
2 egg yolks
1 teaspoon water, if needed
3 pounds Italian prune plums
1 tablespoon white sugar, or to taste


Recipe



Place the flour, 1 1/3 cup of sugar, lemon peel, cinnamon, and butter into the work bowl of a food processor, and process until the mixture turns grainy.

Stop the machine, add eggs and egg yolks, and process in the machine until the mixture gathers itself up into one dough ball.

If the dough doesn't ball up, stop the machine, sprinkle several drops of water onto the dough, and process again.

Place the dough into a covered container and refrigerate at least 3 hours or preferably overnight.


The next day, preheat oven to 350 degrees F (175 degrees C).

Allow the dough to rest at room temperature for about 30 minutes to warm up.

Roll out the dough on a well-floured surface to make a 9 1/2-inch circle.

Dough will be rich and sticky.

Scrape up the dough circle, and press into a 9-inch pie dish.

Quarter and slice the plums, and place skin sides down onto the dough in a neat ring, starting at the outer edge and working in a neat row towards the center.

Bake in the preheated oven until the plums are bubbling hot and the crust starts to brown, about 45 minutes.

Allow the tart to cool, and sprinkle with 1 tablespoon of sugar before serving