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Quetscheflued

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Description Edit

Plum tart

Ingredients Edit

Directions Edit

  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.

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