Tasty Tuesday: Plum Tart Recipe - Zwetschgendatschi

photo-53.jpg

This is an all time favourite recipe and my biggest challenge. A plum tart made from a yeast dough. Also know as "Zwetschgendatschi". It turned out ok, I used half whole wheat flour and half regular, added very little sugar. Too little for my husband's taste but the plums were delectable. Ingredients:

- 2 cups of all purpose flour or whole wheat and white flour 50/50

- 4 Tbs sugar - I used brown sugar but caster sugar is fine

- 1 package dry yeast

- 0.5 cups whole milk

- 1 egg

- 3 Tbs butter (soft)

- lemon rind from one lemon

- cinnamon and sugar

- 2- 2.5 lbs plums

Combine the flour and yeast in a bowl, add the butter, milk, egg, sugar and lemon rind. Combine by hand or with a dough attachment to your kitchen machine until you get a dough that doesn't stick to your hands anymore. Let it sit and rise to about double its size for approximately 30 minutes.

Knead the dough through again and then roll it out thin on a cookie sheet. I pressed it into a cake pan. Layer with the plums cut in halves or quarters with the flesh up. Spread some sugar and cinnamon on top and bake in the pre-heated oven at 350 F for about 35-45 minutes. YUMM!

Dieses Zwetschgendatschi Rezept ist der Knaller! Wir hatten so schoene Pflaumen hier am Wochenende dass ich nicht wiederstehen konnte. Ich habe halb Weissmehl und halb Vollkernmehl verwendet  und braunen Zucker. Ich habe ausserdem 4 Essloeffel Zucker verwendet statt 40 gramm. Hier koennt ihr das genaue Rezept nachsehen! LECKER!!