Plum Tart
From The Cookbook of Sabina Welserin. Translated by Valiose Armstrong.
70. Ain torten von pflamen, sý seýen dir oder gren. Last sý vor sieden jn ainem wein vnd treibs dúrch vnnd nim air, zimerrerlach, zúcker, laß bachen den taig zu der torten, hept man also an, man nimpt 2 air vnnd erklopffts, darnach riert ain mel daran, bis es dich wirt, schit jn darnach aúff den disch vnnd arbait jn woll, bis er recht wirt, hernach nempt ain wenig mer dan den halbtail vom taig vnnd welglet ain blatz, so brait jr die torten haben welt, hernach schit die pflamen daraúff vnnd welglet hernach den andern blatz vnnd zerschneit jn, wie jr jn geren haben welt, vnnd thiets oben jber die torten vnnd zwicklens woll zúsamen vnnd lasts bachen, also macht man all tortentaig.
A tart with plums, which can be dried or fresh. Let them cook beforehand in wine and strain them and take eggs, cinnamon and sugar. Bake the dough for the tart. That is made like so: take two eggs and beat them. Afterwards stir flour therein until it becomes a thick dough. Pour it on the table and work it well, until it is ready. After that take somewhat more than half the dough and roll it into a flat cake as wide as you would have your tart. Afterwards pour the plums on it and roll out after that the other crust and cut it up, however you would like it, and put it on top over the tart and press it together well and let it bake. So one makes the dough for a tart.
6 oz
 Dried Plums
150 ml
 Red Wine
1/4 C
 Water
2
 Eggs
5 T
 Sugar
1 t
 Cinnamon
2
 Pie Crust

Preheat oven to 375 degrees. Chop Plums well and place in saucepan with wine and water. Cook covered over low heat for 30 minutes - stirring frequently to avoid burning. Remove from heat and allow to cool. Break eggs into a bowl and beat. Add sugar and cinnamon and beat. Add in prunes in small increments, beating to incorporate. Place bottom crust on a sheet pan and pour on filling. Place top crust over filling and press around the edges to seal well. Turn up edges to prevent leaking. Cut many slits in the top crust to vent well. Bake for 1 hour. Allow to cool before slicing.