MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Yeasted Plum Tart
Categories: German, Tarts
Yield: 1 Tart

MMMMM-------------------DOUGH AND PLUM TOPPING------------------------
1 1/2 c Flour (225 g); +2 tb
2 ts Active dry yeast -OR-
1/2 oz Fresh yeast; crumbled
1/2 c Whole milk (125 ml);
-divided
3 tb Sugar
1 lg Egg yolk
3 tb Butter; melted; cooled to
-room temperature
1 pn Salt
1 Lemon; grated zest of
1 1/2 lb Italian prune plums (700
-g); pitted and quartered

MMMMM----------------------STREUSEL TOPPING---------------------------
3/4 c Sliced almonds (50 g)
1/2 c Flour (70 g)
6 tb Light brown sugar (70 g)
2 tb Granulated sugar
1 ts Ground cinnamon
2 oz Unsalted butter (55 g);
-cubed, cold
1 pn Salt

One could argue (and if you're German, win the argument) that this is
more of a cake than a tart, which is what Luisa calls it. In her
original recipe, she tops the cake with 3 tb of sugar mixed with 2 ts
of ground cinnamon, but says it's also common in Germany to use a
streusel topping. So that's what I did. However if you want to make
the original recipe Luisa presented it as, drizzle 3 tb of melted
butter over the plums and sprinkle them with the cinnamon sugar
rather than use the streusel topping.

This tart is on the less-sweet side because prune plums aren't
super-sweet although they are traditional for this pastry. Prune
plums are also less-juicy than regular plums and I'm looking forward
to trying it with other varieties, when they're in season.

Butter a 9- to 10" (23 cm) springform pan.

Add the flour to a mixing bowl and make a well in the center. Add the
yeast and half of the milk as well as the 3 tablespoons of sugar. Mix
the liquid ingredients with a spatula, incorporating just enough of
the flour to make a wet paste. Let sit 15 minutes.

Stir in the remaining milk, egg yolk, 3 tb of melted butter, salt, and
lemon zest, and mix everything together well. Knead the dough on a
lightly floured surface until smooth. Shape the dough into a smooth
ball and put in the buttered cake pan. Cover with a kitchen towel,
and let rise in a warm place for 1 hour, until doubled.

While the dough is rising, make the streusel topping. Put the almonds,
flour, brown and granulated sugars, cinnamon, and salt in the bowl of
a food processor and pulse until the almonds are broken up. Add the 2
oz of butter and salt and process until the mixture first becomes
granular, then begins to clump together.

Use your fingers to smooth the yeasted dough across the bottom of the
pan and about 1" (3 cm) rim up the sides. Place concentric rounds of
prune plum wedges over the dough, within the rim, pushing them close
together.

Strew 1 cup (120 g) of streusel topping over the top (there may be a
bit leftover) and let the dough rise 20 minutes. Preheat the oven to
350°F (180°C).

Bake the tart for 45-55 minutes, until the streusel topping is golden
brown. Remove from the oven and let cool.

Serving: One could serve this tart with sweetened whipped cream or
vanilla ice cream If you want to jazz it up, some raspberries or
raspberry sauce would work nicely with the plums.

Storage: This tart/cake is best served the day it's made. However it
will keep a couple of days, at room temperature.

Recipe by My Berlin Kitchen by Luisa Weiss, Viking

Recipe FROM: <gemini://gmi.noulin.net/cooking/128.gmi>

MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)