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Limburg Tart Recipe

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This recipe for Limburg Tart, by , is from The DeRyke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bud DeRyke
Added: Friday, May 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 1/4 C flour
1/4 C sugar
1 tsp salt
1 1-ounce cake yeast
1/4 C butter
1 egg
1/4 C milk, lukewarm
2 pounds sliced peaches or apricots, plums, or other fruit, sweetened and stewed
additional sugar for sprinkling

Directions:
Directions:
Mix flour, 1/4 C sugar, and 1 tsp salt in a large bowl. Stir yeast, butter and egg into milk. Stir into flour mixture. Knead, cover, and let rise until doubled, about 1 hour. roll 3/4 of the dough to fit lightly greased 10 inch pie tin; allow to rise again until doubled. Prick with a fork to release air bubbles, then fill with the stewed fruit. Roll out remaining dough and cut into strips. Lay the strips crisscross over the fruit. Bake at 450 for 25 to 30 minutes. Sprinkle with additional sugar immediately after removing from the oven.

 

 

 

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