|Description:||Svetchenkuchen (apologies to Oma)||Posted:||1994-09-21|
|Key words:||plums, honey, yeast, German||Category:||Desserts|
1/4 c warm water
1 tsp yeast
pinch honey (sticky, yes)
3 Tbsp softened butter
grated rind of 1 lemon
1/4 tsp salt
1 1/4 c flour (should be at least 50% bread flour)
more honey or sugar to taste (like 1-2 Tbsp)
~12 plums (# depends on size)
|Preparation:||Let yeast dissolve and come to life in this liquid mixture (Part 1).
Mix all this (Part 2) together, add the yeast mixture and knead it for a while. Let rise until double in bulk, punch down, let rise again. (You can also just put all the above ingredients in your bread maker on the "dough" setting and let it do all the work.) Then spread in a 12" tart pan, and let rest while you:
Pit and quarter the plums. Sprinkle plums with some sugar and flour so that they are evenly coated but not gloppy. Arrange the plums in the tart pan -- be sure not to pack the plums too closely in the center or else your tart will get soggy. Let sit to rise in a warm place for 10-15 mins. Bake at 350 for 30 mins. It's better if you let it cool, but we often eat it hot due to lack of restraint.
|Notes:||This is my adaptation of a tart my Oma (grandmother) used to make. The family joke had to do with the fact that "svetch" (plum) and "kvetch" (complain) sound so similar. So whenever we had svetchenkuchen, we'd all go around saying "svetch, svetch, svetch." (You probably have to be German/Jewish to find this the least bit humorous.)|