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... submitted by dsr


German Plum Pastry

Pastry


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

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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