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home > recipes > dessert > zwetschgenkuchen 2
from PA, US Southern German and Alsatian-Italian Plum Tart serves 6 to 8 1 cup unbleached all-purpose flour Dash of salt 1/4 cup sugar 1/4 pound (1 stick) unsalted butter or pareve margarine, chilled 1 large egg yolk 2 pounds Italian plums 2 teaspoons dried bread crumbs 1/3 cup apricot preserves 1 tablespoon brandy 1/2 teaspoon cinnamon Confectioners' sugar To make the crust using a food processor fitted with the metal blade, pulse the flour, salt and 1 tablespoon of the sugar together. Cut the butter or margarine into small pieces, add to the bowl, and process until crumbly. Add the egg yolk and process until the dough forms a ball, adding more flour if necessary. To make the dough by hand, use your fingers or a pastry blender to work the butter or margarine into the flour, salt, and 1 tablespoon of sugar until the mixture resembles coarse bread crumbs. Add the egg yolk and work the dough into a ball. Remove the dough from the bowl, dust with flour, and pat into a flattened circle. Cover with plastic wrap and refrigerate for at least 30 minutes. When you are ready to make the crust, dust your hands and the dough with flour. Place the dough in the center of a 9-inch, deep-dish pie plate. With your fingers, gently pat it out to cover the bottom and go up the sides. Trim the crust and prick the bottom in several places with the tines of a fork. Preheat the oven to 375 degrees. Pit and cut the plums into fourths. Sprinkle the bread crumbs on the crust, then spoon the apricot preserves on top and drizzle with the brandy. Place the plum quarters on the crust in concentric circles, starting from the outside and working inward, so that each overlaps the next, into the center. Repeat, using all the plums. Sprinkle with cinnamon and the remaining sugar. (At this point, if you wish, you can wrap and freeze the tart, to bake it later. Just remove it from the freezer 1 hour before baking.) Place the tart in the oven and bake about 45 minutes to 1 hour, or until the crust is golden brown and the plums are juicy. Cover edges if browning too quickly. Remove from the oven. Just before serving, sprinkle with confectioners' sugar. Nutritional information per serving: 289 cal., 13 g fat (7 g sat.), 58 mg chol., 41 g carb., 284 mg sodium, 2 g fiber, 3 g pro.

Zwetschgenkuchen 2


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keyword: zwetschgenkuchen
ethnicity: german
recipes for dessert
recipes by dave
Email Address:
(posted September 9, 2004)

from PA, US

Southern German and Alsatian-Italian
Plum Tart

serves 6 to 8

1 cup unbleached
all-purpose
flour
Dash of salt
1/4 cup
sugar
1/4 pound (1 stick)
unsalted
butter or pareve margarine, chilled
1 large
egg yolk
2 pounds Italian plums
2 teaspoons dried
bread crumbs
1/3 cup
apricot preserves
1 tablespoon
brandy
1/2 teaspoon
cinnamon
Confectioners'
sugar

To make the
crust using a food processor fitted with the metal blade, pulse the flour, salt and 1 tablespoon of the sugar together.

Cut the
butter or margarine into small pieces, add to the bowl, and process until crumbly. Add the egg yolk and process until the dough forms a ball, adding more flour if necessary.

To make the
dough by hand, use your fingers or a
pastry blender to work the butter or margarine into the flour, salt, and 1 tablespoon of sugar until the mixture resembles coarse bread crumbs. Add the egg yolk and work the dough into a ball.

Remove the
dough from the bowl, dust with flour, and pat into a flattened circle. Cover with plastic wrap and refrigerate for at least 30 minutes.

When you are ready to make the
crust, dust your hands and the dough with flour. Place the dough in the center of a 9-inch, deep-dish pie plate. With your fingers, gently pat it out to cover the bottom and go up the sides.

Trim the
crust and prick the bottom in several places with the tines of a fork.

Preheat the oven to 375 degrees.

Pit and cut the plums into fourths. Sprinkle the
bread crumbs on the crust, then spoon the apricot preserves on top and drizzle with the brandy.

Place the
plum quarters on the
crust in concentric circles, starting from the outside and working inward, so that each overlaps the next, into the center. Repeat, using all the plums.

Sprinkle with
cinnamon and the remaining sugar. (At this point, if you wish, you can wrap and freeze the
tart, to bake it later. Just remove it from the freezer 1 hour before baking.)

Place the
tart in the oven and bake about 45 minutes to 1 hour, or until the crust is golden brown and the plums are juicy. Cover edges if browning too quickly.

Remove from the oven. Just before serving, sprinkle with confectioners'
sugar.

Nutritional information per serving: 289 cal., 13
g fat (7 g sat.), 58 mg chol., 41 g carb., 284 mg sodium, 2 g fiber, 3 g pro.



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