Zuetschgenkuchen(Prune-Plum Tart) - cooking recipe

Ingredients

4 eggs
2 c. unbleached flour
1/2 c. sugar
3/4 c. unsalted butter
1 Tbsp. dark rum (or grated peel of lemon or 2 tsp. vanilla extract)
2 1/2 lb. prune plums
1/2 c. medium ground blanched almonds (or fresh bread crumbs)

Preparation

Pastry:
Boil eggs for 10 minutes, let cool and rub through a fine sieve.
Mix flour, sugar, 4 egg yolks (sieved), butter and rum.
Roll out and line a 10-inch springform pan.
Refrigerate while preparing plums and topping.