Plum Tart with Crumble

Ingredients

• 400 g flour
• 0.5 cube yeast (about 21 g)
• 80 g sugar
• 160 ml lukewarm milk
• 0.5 vanilla pod (aroma)
• 0.5 organic lemon (juice and zest)
• 80 g melted butter
• flour (for the work surface)
• 1.2 kg fresh ripe plums
• 1 tsp cinnamon
• 2 tbsp sugar
• 350 g flour
• 200 g soft butter
• 150 g sugar

Instructions

1. 1.

   Preheat the oven to 180°C with upper and lower heat.

2. 2.

   Sift the flour into a bowl, make a well in the center and crumble the yeast into it. Add the sugar, pour the lukewarm milk into the well, and stir with a fork until the yeast dissolves. Add the vanilla aroma, lemon juice and zest, and melted butter, then knead with the dough hook of a stand mixer until the dough releases from the bowl edges. Cover with a cloth and let rise in a warm place for about 1 hour until doubled.

3. 3.

   Meanwhile wash the plums, halve them and remove the pits. Knead the dough again on a floured surface, roll it thinly out, and lay it on a baking sheet lined with parchment paper. Press the plum halves outward with your thumb, skin side down, and arrange them close together on the dough. Sprinkle with cinnamon and sugar.

4. 4.

   For the crumble mix all ingredients together, rub into crumbs by hand, and scatter over the cake. Bake in the preheated oven for 40-45 minutes. Remove, cool, cut into pieces, and serve.