Pflaumenkuchen

(German plum tart)

Yield: 12 servings

Basic Steps: Mix → Blend → Beat → Stir → Knead → Chill → Roll → Add topping → Bake → Top with sugar & cinnamon

In a large bowl mix the flour, 3/4 cup sugar, baking powder and salt together.
Add the butter and blend it into the flour mixture with your fingers or a pastry blender to form a mixture with an oatmeal-like texture.
Beat the egg and milk together. Stir into the flour mixture with a fork. Remove to a clean, floured surface and knead gently till smooth. Wrap in plastic wrap and chill for at least one hour.
Preheat oven to 400°F.Grease and flour a 9x13" pan. Roll the dough out to about the size of the pan, place it in the pan and press it to cover the bottom, creating a lightly raised edge. Prick the dough lightly all over with a fork.
Sprinkle the breadcrumbs evenly over the dough. Place fruit neatly on top of the dough, cut side up. Bake in the preheated oven 35-45 minutes, or until the edges of the pastry are golden brown.
Remove from the oven and sprinkly liberally with the remaining sugar and cinnamon. Serve hot or at room temperature.

Damson plums work best for this recipe, but regular plums are fine.
Use any seasonal stone fruit for this recipe. Cherries, apricots and peaches all work particularly well.
The breadcrumbs help soak up any extra moisture from the baking fruit. If the fruit you use are less moist, the breadcrumbs can be eliminated.

This fruit tart is a very simple way to use the freshest fruit of the season. German tarts are generally less sweet than their American counterparts, so the full flavor of the fruit shines through without being cloying.