A delightful German-inspired dessert featuring a yeast-based crust topped with juicy plums and a sprinkle of cinnamon sugar.
In a large mixing bowl, combine the flour and salt.
Ensure the flour is sifted for a smoother dough texture.
Dissolve the yeast and sugar in the warm milk and let it sit for 5 minutes until frothy.
The milk should be warm, not hot, to activate the yeast properly.
Add the yeast mixture, melted butter, and egg to the flour mixture and knead until a smooth dough forms.
Knead the dough until it is elastic and no longer sticky.
Cover the dough and let it rise in a warm place for 30 minutes or until doubled in size.
Cover the bowl with a damp cloth to prevent the dough from drying out.
Preheat the oven to 425°F (220°C).
Ensure the oven is fully preheated before baking for even cooking.
Roll out the dough on a floured surface and transfer it to a greased baking tray.
Roll the dough evenly to ensure consistent baking.
Arrange the sliced plums on top of the dough in a decorative pattern.
Overlap the plum slices slightly for a fuller appearance.
Let the assembled tart rest for 15 minutes.
This second rise allows the dough to become airy and light.
Bake the tart in the preheated oven for 20-25 minutes until the edges are golden brown.
Rotate the tray halfway through baking for even browning.
Mix the sugar and cinnamon and sprinkle over the tart immediately after removing it from the oven.
Sprinkling the topping while the tart is hot helps it adhere better.
Allow the tart to cool slightly before slicing and serving.
Serve with whipped cream or ice cream for an indulgent treat.
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