If you’re looking for a dessert that’s simple, soulful, and downright delicious, this German Plum Tart Recipe is an absolute must-try. I love this recipe because it combines a buttery, slightly crumbly crust with juicy, sweet-tart plums that make your kitchen smell like a cozy bakery. Whether you’re making it for a family gathering or just a weekend treat, you’ll find that it’s one of those recipes that comes together easily but impresses every time.
Why You’ll Love This Recipe
- Simple Ingredients: Uses pantry staples and fresh plums for a fuss-free yet elegant dessert.
- Perfect Texture: The crust is buttery and crumbly without being dry, while the plums become tender and juicy.
- Family Tradition: A recipe passed down five generations that brings a warm sense of nostalgia.
- Versatile Serving: Delicious served warm or at room temperature, making it great for any occasion.
Ingredients You’ll Need
Getting the ingredients right is half the fun with this German Plum Tart Recipe. The ingredients work beautifully together to create the perfect balance between a tender crust and luscious fruit topping. Fresh plums are key—look for ones that are ripe but still firm for the best flavor and texture.
- Unsalted butter: Room temperature butter blends smoothly into the dough, giving that rich, buttery flavor.
- Granulated sugar: We split the sugar between the crust and the topping to balance sweetness without overpowering the plums.
- Salt: Just a pinch to enhance all the flavors.
- Egg yolk: Adds richness and helps bind the crust together.
- All-purpose flour: The foundation of the crust; you might need a touch more if the dough feels too sticky.
- Fresh plums: The star of the show! I typically use a mix of slightly tart and sweet plums.
Variations
While I adore the classic version of this German Plum Tart Recipe, I like to switch things up every now and then depending on the season or mood. Don’t hesitate to experiment — it’s a versatile canvas for your own creativity!
- Use different fruits: In autumn, I’ve swapped plums for sliced apples or pears with a sprinkle of cinnamon—equally delightful.
- Add almond flour: Replacing a bit of the all-purpose flour with almond flour gives the crust a lovely nutty depth.
- Gluten-free version: Try a gluten-free flour blend and make sure to adjust moisture levels; it works surprisingly well for those with dietary needs.
- Spice it up: A pinch of cardamom or ginger in the crust can add a warm twist that pairs beautifully with the fruit.
How to Make German Plum Tart Recipe
Step 1: Prepare Your Pan and Ingredients
First things first, grease a 9-inch springform pan thoroughly with butter. This makes removing the tart so much easier and keeps those buttery edges intact. While the pan’s resting, have your plums washed, pitted, and sliced about half an inch thick. The slicing doesn’t have to be perfect — a rustic look adds charm and shows off the fruit beautifully.
Step 2: Mix the Dough Gently
In a large bowl, combine room temperature butter, half of the sugar, salt, and the egg yolk. Using your hand mixer on low speed, mix until ingredients are just combined—don’t overbeat. Now comes the fun part: add the flour in small increments (about 1/4 cup at a time), mixing gently between additions. This slow incorporation helps create that tender, crumbly texture we want. If it feels too sticky, a tablespoon or two more flour will help. The dough should be soft and a bit crumbly, but hold together when pressed.
Step 3: Press Dough and Arrange Plums
Press the dough evenly into the bottom of your prepared pan, making sure it spreads to the edges but leaving about half an inch uncovered around the border. Then, it’s plum time! Arrange your slices in a beautiful spiral starting from the outside edge and working your way to the center. I find doing 1 or 2 smaller rings in the center makes for a pretty presentation. You want the plums to mostly cover the dough but leave those crumbly edges peeking out for a perfect contrast.
Step 4: Bake and Sweeten
Bake the tart for about 42 to 45 minutes, or until you see the crust turn a lovely golden brown and the plums have softened deliciously. While it’s cooling in the pan (give it at least 20 minutes), get ready to sprinkle the remaining sugar over the plums for a subtle, crunchy sweetness that complements their juicy tartness. I often wait until just 10 minutes before serving to add this, so the sugar stays crisp.
Pro Tips for Making German Plum Tart Recipe
- Bring Ingredients to Room Temp: Room temperature butter and egg yolk blend more easily for a tender crust.
- Add Flour Gradually: Incorporate the flour in small portions to avoid overworking the dough and keep it crumbly.
- Use a Springform Pan: Makes removal simple without damaging the delicate tart edges.
- Wait to Sprinkle Sugar: Adding sugar right before serving keeps that wonderful sugary crunch on top of the plums.
How to Serve German Plum Tart Recipe
Garnishes
I usually keep it simple with this tart, but a light dusting of powdered sugar or a dollop of freshly whipped cream adds a touch of elegance. Sometimes, I sprinkle toasted slivered almonds on top before serving for a little crunch that pairs beautifully with the plums.
Side Dishes
This dessert shines on its own but pairs exceptionally well with a scoop of vanilla ice cream or a small serving of tangy Greek yogurt. If you’re having it after dinner, a cup of strong coffee or a light, fruity Riesling can be the perfect compliment.
Creative Ways to Present
For special occasions, I’ve served the German Plum Tart Recipe on a beautiful wooden board garnished with fresh mint leaves and edible flowers for that wow factor. Cutting into perfect wedges and serving with a drizzle of warm caramel sauce can turn this humble dessert into something extra special.
Make Ahead and Storage
Storing Leftovers
Leftover tart keeps well in the fridge for up to two days. I store it right in the springform pan, covered tightly with plastic wrap to preserve moisture and flavor. It’s best to let it come to room temperature for about 30-40 minutes before serving, then sprinkle the sugar on top fresh for that perfect crunch again.
Freezing
I’ve frozen this tart a few times—sometimes as a whole tart and other times in individual slices. Wrap tightly in plastic wrap and then foil to keep freezer burn away. When ready to enjoy, thaw overnight in the fridge, then bring to room temperature and add the topping sugar last minute. The texture stays surprisingly good!
Reheating
I like to reheat slices in a low oven (around 300°F / 150°C) for 10 minutes to warm through without drying out the crust. Avoid microwaving if you want to keep the crust crisp. Again, sprinkle sugar right before serving for that signature crunch.
FAQs
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Can I use frozen plums for the German Plum Tart Recipe?
While fresh plums are ideal for texture and flavor, you can use frozen plums in a pinch. Just make sure to thaw and drain them well to prevent the tart from becoming soggy. You might also want to reduce the sugar slightly since frozen fruit releases more juice.
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What type of plums works best for this tart?
I recommend using firm, ripe plums like European or Italian plums, which have a good balance of sweetness and tartness. Avoid overly soft or overly sour varieties as they can affect both texture and taste.
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Can I make this tart ahead of time?
Absolutely! You can assemble the tart a day ahead and keep it covered in the fridge. Bake it fresh the next day for the best results, or bake it fully and reheat slices gently before serving.
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Why does the dough need to be a bit crumbly?
The slightly crumbly texture of the dough indicates a tender crust that’s not heavy or overworked. This crumbly nature is what creates that delightful contrast against the juicy plums on top.
Final Thoughts
This German Plum Tart Recipe holds a special place in my heart because it’s tied to sweet memories and simple family joy, passed down through five generations. Every time I make it, the warm buttery crust and fresh plums take me back to my great-grandmother’s kitchen. I truly hope this recipe becomes one of your favorites, too — easy, impressive, and full of love. Give it a go, and don’t forget to share your own little twists or stories with it, just like a good friend would!
Print
German Plum Tart Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 70 minutes
- Yield: 8 servings, 1 (9-inch) tart
- Category: Dessert
- Method: Baking
- Cuisine: German
Description
This classic German Plum Tart features a tender, buttery cookie crust topped with juicy, fresh plums arranged in a beautiful spiral. A family favorite recipe passed down for five generations, it’s an easy and delicious summer dessert that pairs a crisp crust with sweet, baked fruit for a perfect balance of flavors.
Ingredients
For the Tart Dough:
- 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
For the Topping:
- 1 to 2 pounds fresh plums, pitted and sliced (use about 1 1/2 pounds for full coverage)
- 2 tablespoons granulated sugar, for sprinkling on top
Instructions
- Prepare the Pan: Grease a 9-inch springform pan thoroughly with butter to prevent sticking and set aside.
- Make the Dough: In a large bowl, combine the butter, 1/2 cup sugar, salt, and egg yolk. Using a hand mixer with beater attachments on low speed, mix until just combined. Add 1/4 cup of the flour and mix on low speed until just incorporated. Repeat adding 1/4 cup flour increments four more times until all flour is incorporated and dough is soft but slightly crumbly. If dough feels too sticky to handle, add 1 to 2 tablespoons more flour to achieve the right consistency.
- Press Dough into Pan: Evenly press the dough into the bottom of the prepared springform pan, forming an even layer and leaving about a half-inch edge exposed.
- Arrange Plums: Pit and slice your plums into 1/2-inch slices. Starting at the outer edge of the dough, arrange plum slices in a spiral pattern creating a ring around the edge and then working inward to form one or two smaller rings near the center. Use about 1 1/2 pounds of plums to mostly cover the dough, leaving a small margin of dough visible at the edges.
- Bake the Tart: Place the tart in a preheated oven and bake for 42 to 45 minutes, or until the crust edge turns a golden brown. Remove from oven and let cool in the pan for at least 20 minutes.
- Add Sugar Topping and Serve: About 10 minutes before serving, sprinkle the remaining 2 tablespoons of sugar evenly over the plums to add sweetness and a slight crunch. Serve warm or at room temperature.
- Storage: Leftover tart without the sugar topping can be stored in the springform pan covered with plastic wrap in the refrigerator for up to 2 days. Before serving, allow it to come to room temperature for 30 to 40 minutes and sprinkle sugar on top.
Notes
- This recipe is a cherished family tradition from my great-grandmother Herta, passed down over five generations.
- The buttery cookie crust contrasts beautifully with the juicy plums, making it the ultimate easy summer dessert.
- Use fresh, ripe plums for best flavor and texture.
- If dough is too sticky, don’t hesitate to add a bit more flour to work with it comfortably.
- Sprinkling sugar on top before serving enhances the tart’s sweetness and adds a delicate crunch.
Nutrition
- Serving Size: 1 slice (1/8 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
