Ingredients:
For the Pastry
250g plain flour, warmed
12g active, dried, yeast
40g sugar
125ml lukewarm milk
pinch of salt
50g butter, melted an cooled
1 egg
For the Filling:
damson plums, halved and pitted (enough to cover the pastry)
Method:
Sift the warm flour into a bowl, form a well in the centre and add the east, sugar, milk, salt, butter and egg. Mix into the flour then knead to give you a smooth and elastic dough. Cover the bowl and put aside in a warm place to rise for about 40 minutes.
After this time knock the dough back then turn onto a lightly-floured work surface and roll out until large enough to cover a pie dish about 2.5cm deep. Butter the dish liberally before placing the dough over the top. Halve the plums and remove the stones then arrange over the pastry in a circular pattern, so that all of the pie is covered.
Transfer to an oven pre-heated to 180° and cook for about 30 minutes, or until the pastry is cooked through and golden. Sprinkle the top of the tart with sugar before serving.
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