Crust, mix 200g flour (I used 50/50 spelt and ap,) and 1 tsp salt, smoosh in 75g cold butter, then add 1dl ice cold water and mix until just combined. Form into disk and refrigerate at least 30 minutes. Roll out to pan size and dock with a fork. Back in fridge.
Guss, 2dl milk, 100g Greek yogurt (or quark if you can get it, cream works too), 2 eggs, 1 tsp vanilla sugar, beat until well combined.
Split and stone 1kg Zwatchke (aka prunes or Italian plums. Or really any stone fruit apricots are particularly good).
Cover the bottom of the crust with 2-3 tbsp ground nuts (I used hazelnuts,but almonds, walnuts or pecans all work,) arrange the fruit, and pour over the guss.
Cook in a preheated 425f oven for 45 - 60 minutes, until the center jiggles.
Let cool at least slightly, but it's good hot, warm, or cold.
En guete!
Once I figure out how to not give it away
CADET Bonespurs. FTFY
Canadians, find this southerner. This is the type of thing the Geneva Checklist is for!
Was it 4?
The red zone is for immediate loading and unloading of passengers only, there is no parking in the white zone
All Purpose. Regular old wheat flour.
When your recipe is in c and your oven is in f these things happen.
Whoever told you that is your enemy.
Through 76 years of perpetual motion, he had a good life all the way.
Monorail.
Monorail.
Monorail.
At least it was a whole worm.
AHOWO!