Quetscheflued

Description

Plum tart

Ingredients

• 250 g of lukewarm flour
• 12 g of yeast
• 40 g of sugar
• ⅛ litre (¼ pint) of lukewarm milk
• a pinch of salt
• 50 gr. liquid butter (or margarine)
• 1 (entire) egg
• plums

Procedures

1. Put 250 g of lukewarm flour into a pot, and make a mould in the middle.
2. Mix 12 g of yeast, 40 g of sugar, ⅛ litre (¼ pint) of lukewarm milk, a pinch of salt, 50 g liquid butter (or margarine) and one (entire) egg.
3. Pour mixture into flour and knead into a smooth dough.
4. Leave to raise for 30 – 40 minutes.
5. Cut the plums (damsons are the best) in half, and take out the stones.
6. Spread the dough into a buttered pan some 1½ fingers high.
7. Cover the dough with the plums in a circular pattern.
8. Bake at medium temperature.
9. Sprinkle with sugar before serving.