Sweet plum tarte flambée

Ingredients for 1 servings:

• 150 g wheat flour (e.g. type 1050)
• 15 g yeast, fresh
• 1 egg(s)
• 2 tbsp sugar
• 50 ml milk
• 1 pinch of salt
• 1 dashes lemon juice
• 150 g sour cream, 10% fat
• 2 bags of vanilla sugar
• 20 g hazelnuts, ground
• 500 g plums
• 1 tbsp, levelled sugar
• e.g. cinnamon

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

with yeast dough

For the yeast dough: Place the flour in a bowl and make a well in the center. Sprinkle the sugar over it and crumble the yeast into the well. Pour a little milk into the well, gently mix it with the yeast, and then let it stand for about 15 minutes. The yeast should bubble and expand slightly. Now add the egg, a pinch of salt, and a few drops of lemon juice and knead everything well. Add as much milk as needed to make the dough easy to knead. Cover the finished dough and let it rise in a warm place for about an hour until it has visibly increased in size. Then knead it well again and spread it thinly on a baking sheet lined with baking paper. I got a round flatbread with a diameter of 28 cm. This can be a bit tedious, but it’s possible. For the topping: Mix the sour cream with the vanilla sugar and the ground hazelnuts. Spread the mixture over the dough. Wash the plums, halve them, and pit them. Arrange them cut-side up on the dough, pressing them down lightly. Sprinkle with cinnamon and sugar. If the plums aren’t that sweet, add a little more sugar. Bake in a preheated oven at 170°C (fan assisted) for about 20 minutes, until the edges are nicely browned. We ate this batch for dinner between two people; for dessert, it would certainly serve four.