- For the dough
- 20 grams fresh Yeast (1/2 cube)
- 200 grams sugar
- ⅕ l room temperature milk
- 400 grams Pastry flour
- 1 pinch salt
- 1 egg
- 75 grams melted butter
- butter (for the pan)
- 50 grams cookie crumb (or breadcrumbs)
- for topping
- 2 kilograms ripe Plum
Dissolve the yeast and 1 tablespoon of sugar into the milk and let stand for 15 minutes, covered. Combine half of the flour, the salt, egg and 75 grams (approximately 2/3 cup) of sugar with the yeast-milk and add the melted butter. Gradually knead in the remaining flour. Cover the dough cover and let rise for about 45 minutes in a warm place until it has approximately doubled in size. Preheat the oven to 200°C (approximately 400°F).
Knead the dough again vigorously. Grease the baking sheet with butter and roll out the dough on it, forming a raised border around the edge. Sprinkle with the biscuit crumbs. Rinse the plums, cut in half and remove pits.
Arrange the plums like roof tiles over the dough with the cut side up, and press in gently. Sprinkle with the remaining sugar. Bake the tart in the preheated oven for 45 minutes until a toothpick inserted into the dough comes out clean. Cut into pieces and serve warm or cold.