Tuesday: Reisfladen Test 2

Last night's trial started with this recipe, which can be found in English in a somewhat elaborated form here.

This is getting closer to my hazy memory of what a Reisfladen is supposed to be.

There are still some problems with the recipe though:

1. The baking temperature (425) is too high; this doesn't allow the filling to cook fully before the crust starts to get overly browned.
2. The crust, as I made it last night, is too thick.
3. The crust could be a bit richer, I think it wants a bit more butter added to it.