Quetscheflued (Plum Tart)

Ingredients

 * 250 gr. of lukewarm flour
 * 12 gr. of yeast
 * 40 gr. of Sugar
 * 1/8th litre (1/4 pint) of lukewarm milk
 * a pinch of salt
 * 50 gr. liquid butter (or margarine)
 * one (entire) egg
 * plums

Directions

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