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
Scale
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
