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
Scale
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
