If you’re anything like me, the idea of a simple yet stunning fruit tart totally hits the spot when summer’s in full swing. That’s why I’m super excited to share this German Plum Tart Recipe with you—it’s a family heirloom that’s been baking joy into our lives for generations. The buttery crust paired with beautifully arranged, juicy plums makes this tart nothing short of fan-freaking-tastic. Stick around because I’ll walk you through everything you need to know to nail this dessert every time!
Why You’ll Love This Recipe
- Heirloom Flavor: This recipe comes from my great-grandmother and has that comforting, nostalgic vibe you won’t find anywhere else.
- Simple Ingredients: With pantry staples like flour, butter, sugar, and fresh plums, it’s easy to pull together without a trip to specialty stores.
- Impressive Presentation: The spiral of sliced plums creates a beautiful pattern that will wow your guests every time.
- Versatile and Refreshing: Perfect for summertime gatherings, this tart is delicious served warm or at room temperature.
Ingredients You’ll Need
Every ingredient in this German Plum Tart Recipe plays a part in creating that wonderfully tender crust and luscious plum topping. The balance between buttery, slightly crumbly dough and fresh, juicy plums is what makes this tart so memorable. Here’s what you’ll want to pick up:
- Unsalted Butter: Use room temperature butter to easily mix into the dough—it helps create that crumbly, cookie-like crust.
- Granulated Sugar: Divided to sweeten both the dough and the plums on top for a nice caramelized finish.
- Salt: Just a pinch enhances all the flavors, especially the butteriness of the crust.
- Egg Yolk: Adds richness and helps bind your dough together without making it tough.
- All-Purpose Flour: The base of your dough, provides structure but keep a bit aside for adjustments if the dough feels sticky.
- Fresh Plums: The star of the show—choose ripe but firm plums for the best texture; you’ll want enough to cover the tart generously.
Variations
I love experimenting with this tart depending on the season and my mood, and honestly, you can customize it pretty extensively without losing that classic vibe. Feel free to play around and make it your own!
- Spice It Up: When I want a twist, I sprinkle a bit of cinnamon or ground cardamom over the plums before baking—it adds a warm layer of flavor that’s incredible.
- Fruit Swap: Tried swapping plums with ripe apricots or even peaches when plums are out of season; still delicious and just as beautiful.
- Gluten-Free Option: I once made this with a gluten-free flour blend—it required just a touch more butter for texture, but worked well for a friend with gluten sensitivities.
- Extra Crunch: Adding a handful of chopped almonds or hazelnuts on top before baking adds a fun crunchy texture that my family went crazy for last time.
How to Make German Plum Tart Recipe
Step 1: Prepare Your Pan and Gather Ingredients
Start by greasing a 9-inch springform pan with a bit of butter—this ensures your tart releases easily after baking. Having all your ingredients at room temperature will help everything come together smoothly, especially the butter and egg yolk. Trust me, this step saves you headaches later!
Step 2: Make the Dough
In a large bowl, combine your butter, half a cup of sugar, salt, and the egg yolk. Use a hand mixer on low speed to gently mix until everything just starts to blend—don’t overdo it or the dough might become tough. Next, add the flour in 1/4 cup increments, mixing gently after each addition until all the flour is incorporated. The dough should be soft and slightly crumbly. If it feels too sticky to handle, sprinkle in an extra tablespoon or two of flour. This technique is a trick I discovered after a few sticky dough mishaps and it really helps you get the perfect texture.
Step 3: Press the Dough and Add Plums
Press the dough evenly across the bottom of your prepared pan, aiming for about a half-inch thickness. I find using your fingers to gently pat it down works best to get a smooth, even base. Then, pit and slice your plums into roughly half-inch pieces. One pound generally covers the base nicely, but I usually use closer to 1 1/2 pounds for a fuller look and juicier bite. Arrange the plum slices in a spiral starting from the outer edge and working inward; it’s like creating edible art. The key is to let about half an inch of dough peek out around the edges—that crust to fruit ratio is everything.
Step 4: Bake to Perfection
Bake your tart for 42 to 45 minutes, until the edges of the crust have a golden-brown glow and the plums are bubbling slightly. Don’t rush this part—it might be tempting to peek early, but keep the oven door closed to maintain even cooking. Once you pull it out, let it cool in the pan for at least 20 minutes—this resting time firms up the crust and helps the flavors meld.
Step 5: Sweeten and Serve
About 10 minutes before you slice and serve, sprinkle the remaining 2 tablespoons of sugar evenly over the plums. This final touch adds a delicate caramelized sparkle when the tart has cooled, making every bite shine. This step is something I started doing after trying it without sugar, and wow—it makes a sweet difference!
Pro Tips for Making German Plum Tart Recipe
- Room Temperature Ingredients: Always use butter and egg yolk at room temp; it makes mixing way easier and yields a tender dough.
- Flour Addition Trick: I add flour little by little to avoid overworking the dough, which helps keep the crust crumbly instead of tough.
- Plum Slicing: Slice plums evenly so they bake uniformly and arrange them tightly in a spiral for that gorgeous look and even coverage.
- Let It Cool Properly: Resist slicing hot tart—it needs time to set for clean slices and best flavor.
How to Serve German Plum Tart Recipe
Garnishes
My go-to garnish is a simple dusting of powdered sugar after serving—it adds a light sweetness and makes the tart look extra inviting. Sometimes, I like to dollop freshly whipped cream or a scoop of vanilla ice cream on the side for a cool contrast that melts beautifully onto the warm plum tart.
Side Dishes
This tart pairs wonderfully with a cup of strong coffee or tea for an afternoon treat. For a brunch spread, I serve it alongside fresh yogurt and granola or even a cheese platter to balance the sweetness with savory notes.
Creative Ways to Present
One of my favorite presentation ideas is to serve individual slices on rustic wooden boards garnished with a sprig of fresh mint or lavender, turning a simple plum tart into a centerpiece. For parties, I sometimes drizzle a bit of honey or a balsamic glaze over the top just before serving—people always ask what the secret is!
Make Ahead and Storage
Storing Leftovers
Leftover German plum tart can be stored right in the springform pan, covered tightly with plastic wrap or foil, and refrigerated for up to two days. I’ve found it actually tastes better the next day after the flavors have had time to meld together.
Freezing
I’ve frozen this tart a few times, wrapping it carefully in plastic and then foil to prevent freezer burn. When you’re ready, thaw it overnight in the fridge and warm slightly in the oven to refresh the crust. Just a heads up: the plums may soften a bit more after freezing, but it’s still delicious and perfect for busy days.
Reheating
The best way I’ve found to reheat is popping slices in the oven at 325°F (165°C) for about 10 minutes. This brings back that fresh-baked warmth and re-crisps the edges without drying out the plums—a little kitchen magic that always impresses!
FAQs
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Can I use frozen plums for this tart?
Frozen plums can work in a pinch, but fresh plums give you better texture and flavor. If using frozen, thaw and drain them well to avoid excess moisture that can make the crust soggy.
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What type of plums are best for the German Plum Tart Recipe?
I recommend ripe but firm plums, like European or Italian varieties. They hold their shape well during baking and deliver a nice balance of sweetness and tartness.
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Can I make this tart dairy-free?
Yes! You can substitute the unsalted butter with a plant-based butter alternative. Just be sure to use one suitable for baking to keep the crust’s texture intact.
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Why does the dough need to be crumbly, not smooth?
That crumbly texture ensures the crust stays tender and flaky rather than dense or chewy. Overworking the dough can develop gluten, which makes it tougher, so aim for just combined.
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Can I use a different pan than a springform?
You can use a regular tart pan, but a springform makes it easier to remove the tart without damaging the delicate crust. If you don’t have one, line a pie dish with parchment paper for easier removal.
Final Thoughts
This German Plum Tart Recipe holds a special place in my heart because it reminds me of summer afternoons with my family, passing down a simple, tasty tradition that never fails to impress. I can’t recommend it enough if you want a beautiful, delicious dessert that’s both easy and elegant. Trust me, once you try it, you’ll love having this charming tart in your baking repertoire and I’m cheering you on every step of the way!
Print
German Plum Tart Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 70 minutes
- Yield: 8 servings (one 9-inch tart)
- Category: Dessert
- Method: Baking
- Cuisine: German
Description
This traditional German Plum Tart recipe features a buttery, crumbly cookie crust topped with juicy, fresh plums arranged in a beautiful spiral pattern. Perfect as a summer dessert, it combines the sweetness of plums with a slightly crispy, golden-brown edge, making it a family favorite passed down through generations.
Ingredients
Crust
- 10 tablespoons unsalted butter, room temperature, plus more for greasing the pan
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk, at room temperature
- 1 1/4 cups (156g) all-purpose flour, plus more as needed
Topping
- 1 to 2 pounds fresh plums (about 1 1/2 pounds recommended), pitted and sliced
- 2 tablespoons granulated sugar, for sprinkling on top before serving
Instructions
- Prepare the pan: Grease a 9-inch springform pan generously to prevent sticking during baking.
- Make the dough: In a large bowl, combine the butter, 1/2 cup sugar, salt, and egg yolk. Using a hand mixer with beaters on low speed, mix just until combined. Add 1/4 cup of flour and mix again on low speed until just incorporated. Repeat the addition of 1/4 cup flour and mixing step four more times until all flour is mixed in, forming a soft, slightly crumbly dough. If the dough feels too sticky to handle, add an extra 1 to 2 tablespoons of flour.
- Press dough into pan: Firmly press the dough into an even layer at the bottom of the prepared springform pan.
- Slice and arrange plums: Pit and slice about 1 pound of plums into 1/2-inch slices; reserve extra plums if needed to cover the top fully (1 1/2 pounds total used here). Arrange plum slices in a spiral pattern over the dough, starting from the outer edge to create rings moving inward, allowing about a half-inch edge of dough to remain visible.
- Bake the tart: Place the tart in a preheated oven and bake for 42 to 45 minutes, or until the crust edge is nicely browned and plums are tender.
- Cool and sugar topping: Let the tart cool in the pan for at least 20 minutes. About 10 minutes before serving, sprinkle the reserved 2 tablespoons of sugar evenly over the plum topping to add a sweet glaze.
- Storage and serving: Store any leftover tart without sugar topping covered in plastic wrap in the fridge for up to 2 days. Before serving, bring to room temperature for 30 to 40 minutes and then sprinkle the sugar on top.
Notes
- This dessert recipe is from the author’s great-grandmother, Herta, and has been loved for five generations.
- The buttery cookie crust pairs perfectly with the juicy freshness of summer plums.
- Using a springform pan makes it easier to remove the tart without damaging its shape.
- Adding the sugar topping right before serving enhances the plum’s natural sweetness and provides a subtle crunch.
Nutrition
- Serving Size: 1 slice (1/8th of tart)
- Calories: 288 kcal
- Sugar: 18 g
- Sodium: 78 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 84 mg
