Quetscheflued (Plum Tart)

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

Directions

 * 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.