Plum Tart

Ingredients

• 250 g spelt whole‑grain flour
• 250 g spelt flour (Type 630)
• 1 egg
• 75 g butter (room temperature)
• 1 pinch salt
• 0.5 Vanilla pod
• 225 ml milk (3.5% fat)
• 75 g honey
• 42 g yeast (1 cube)
• 50 g whole‑grain breadcrumbs
• 2 kg plums

Instructions

1. 1.

   Add flour, egg, butter and salt to a large mixing bowl. Split the vanilla pod lengthwise and scrape out the seeds; add them to the dry mixture.

2. 2.

   Heat milk and honey in a small pot until lukewarm, crumble the yeast into it and stir. Pour this yeast‑milk into the other ingredients and mix with a hand mixer’s dough hooks until smooth. Cover with a clean kitchen towel and let rise at room temperature for about an hour, until the dough has roughly doubled.

3. 3.

   Meanwhile wash, pit and halve the plums.

4. 4.

   Knead the dough again vigorously. Line a baking sheet with parchment paper, roll out the dough onto it, forming a small edge. Sprinkle breadcrumbs over the surface. Arrange the plum halves in a tiled pattern on top of the dough.

5. 5.

   Bake the cake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 45 minutes (test with a skewer). Remove the finished cake from the oven and let it cool. Cut into pieces and serve.