Pflaumen Kuchen Plum Tart

30 Sep

pflaumenkuchen

This recipe was one my mother made every year for the Jewish holidays.  I always thought of our familiy as gastronomic Jews rather than Reform, Conservative or Orthodox.  Now we are considered Orthodox.

The Muerbeteig dough mush be  mixed up and chilled for at  least half an hour before it is patted into a pie pan and filled with the fruit and baked.  Make sure you allow enough time for the chilling’.

My mother always used the recipe from the Settlement Cookbook as follows:

1 cup butter (I use pareve margarine, butter is better in the recipe)

3 cups flour

2 egg yolks

1/4 cup cold water

1 lemon

1/4 cup  sugar

(I add 1 Tbsp vanilla)

Mix butter and flour, Beat egg yolks, add the water.  Combine the mixtures adding  grated rind, juice of lemon and sugar.  Pat into pie pan 1/4 inch thick.  CHILL. Bake with desired filling

To make this Pflaumen kuchen, you need to cut up at least 8 of the Italian prune plums which are generally in season this time  of year.  I have fot found any in South Florida so I have bought the black Plums at publix and hope for the best….Pics to follow!

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