InternationalRecipes.Net
Zwetschgenkuchen
by dsr


German Plum Pastry

Pastry Ingredients:

2 cups all-purpose flour (sifted)
pinch of salt
1 teaspoon baking powder
2-4 tablespoons sugar
3/4 cup ( 1 1/2 sticks) butter
1 medium egg (beaten)
1-2 tablespoons liquid (milk, cream, water or rum)
grated lemon rind (optional)

Combine the flour, salt, baking powder and sugar. Cut in the butter until it is very fine. Add the beaten egg and the liquid (and lemon rind, if desired). Work the mixture with your fingers until it is smooth, like pie dough. Press it evenly, using your fingers and the heel of your palm, over the bottom or a 9-inch round cake pan, fluting above the rim.

Filling Ingredients:
2 pounds blue (Italian) or red plums, halved and pitted
3/4 cup sugar
1 teaspoon cinnamon
2 tablespoons flour
1/4 cup blanched (slivered, optional) almonds

Place the pitted plum halves over the pastry on the bottom of the pan. Sprinkle 1/2 cup of the sugar over the plums. Combine the remaining sugar with the cinnamon, flour and almonds; sprinkle it over the top. Bake at 400 degrees for 40 minutes, or until the pastry is flaky, crisp and golden, and the plums are bubbling with syrup.

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