Categories: Pork/ham, German 
      Yield: 4 servings 
  
    500 g  Flour (4 1/2 cups less 1            1    Egg yolk 
           -Tbsp)                              1 tb Coriander 
      1 ds Sugar                               1 tb Caraway seed 
    1/2 ts Salt                                1 sm Onion, finely chopped 
    1/4 l  Milk (1 cup plus 1 Tbsp)                 Salt 
     10 g  Yeast (.35 oz)                           Topping B: 
     30 g  Butter (2 Tbsp)                     2 c  Cracklings 
           Topping A:                          2 tb Lard 
    300 g  Raw smoked lean bacon,                   Salt 
           -finely diced (10 1/2 oz)       
  
  From the Ries area. 
   
  These bacon tarts can be made in two ways.  The dough base is always the 
  same, however, the topping is different. 
   
  Dough: 
   
  In a bowl, mix the flour and salt.  Dissolve the yeast and sugar in half 
  the lukewarm milk.  Form a well in the flour, and pour the yeast mixture 
  into this well.  Dust the liquid with flour, and cover the bowl.  Let rest, 
  in a warm spot, for 1/2 hour.  Then add the melted butter and knead and 
  beat the dough until it starts to form small bubbles.  Shape into rounds 
  that are about half a finger's width thickness and about 5 inches in 
  diameter.  Tweak the edges of the dough into a raised rim.  Cover the dough 
  circles with 
   
  A) egg yolk and then lightly press in the bacon and add the remainder of 
  the ingredients, OR 
   
  B) lard and then lightly press in the cracklings.  Season with salt. 
   
  Bake at medium heat for 30 minutes.  Serve hot. 
   
  Serves 4. 
   
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer 
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer) 
  Posted by:  Karin Brewer, Cooking Echo, 9/92