Recipes from Germany and Austria :: German and Austrian Desserts
Pastry
2 lbs. purple or red plums, halved
and pitted (about 5 c.)
4 c. sugar
2 Tbsp. flour
1 tsp. ground cinnamon
1/4 c. slivered almonds
Prepare pastry. Place plum halves, cut sides down and overlapping slightly, in pastry-lined pan. Mix sugar, flour and cinnamon; sprinkle and distribute over plums. Sprinkle and distribute with almonds. Bake at 375 degrees fahrenheit until pastry is golden brown and plums are bubbly, 35 to 45 mins.
Pastry
1/2 c. butter or butter-replacement
2 c. flour
1/4 c. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. grated lemon peel
1/4 tsp. ground mace
1 egg, beaten
2 Tbsp. cold water
Cut butter into flour, sugar, baking powder, salt, lemon peel and mace until mixture resembles fine crumbs. Mix egg and water; stir into flour mixture. Gather pastry into a ball; knead just until smooth, 5 or 6 times. Press in an even way on bottom and side of ungreased 9-in. round layer pan.
