Description
This traditional German Plum Tart features a buttery, slightly crumbly cookie crust topped with juicy, fresh plums arranged in a beautiful spiral pattern. Baked to golden perfection, this easy-to-make summer dessert has been a cherished family recipe for generations, offering a delightful balance of sweet and tart flavors with a crisp, buttery base.
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
- 2 tablespoons granulated sugar (for sprinkling)
Instructions
- Prepare the Pan: Grease a 9-inch springform pan thoroughly with butter to ensure the tart doesn’t stick during baking.
- Make the Dough: In a large bowl, add the softened butter, 1/2 cup sugar, salt, and egg yolk. Using a hand mixer on low speed with beater attachments, mix until just combined. Add 1/4 cup of flour and mix again on low until incorporated. Repeat this step four more times, gradually adding all flour until the dough is soft and slightly crumbly. If the dough feels too sticky, incorporate an additional 1 to 2 tablespoons of flour to achieve the right texture.
- Press the Dough into the Pan: Evenly press the dough into the bottom of the prepared springform pan, ensuring a smooth, level layer as the tart base.
- Prepare and Arrange the Plums: Pit and slice about 1 pound of fresh plums into 1/2-inch thick slices. Reserve extra plums if needed to cover the tart fully. Arrange the plum slices on top of the dough in a spiral pattern, starting with a ring around the outer edge and working inward to form one or two smaller rings in the center. The dough should be mostly covered, leaving about a half-inch visible at the edges.
- Bake the Tart: Place the pan in a preheated oven and bake for 42 to 45 minutes, or until the crust around the edge is nicely browned and the plums are softened.
- Cool and Finish: Allow the tart to cool in the pan for at least 20 minutes. Before serving, about 10 minutes prior, sprinkle the remaining 2 tablespoons of sugar evenly over the plums to add a sweet glaze.
- Storage and Serving: Leftover tart without the sugar topping can be stored in the refrigerator in the springform pan covered with plastic wrap for up to 2 days. Before serving chilled leftovers, let the tart come to room temperature for 30 to 40 minutes, then sprinkle sugar on top as before and serve.
Notes
- This recipe has been passed down for five generations from the great-grandmother, Herta, making it a beloved family classic.
- The buttery cookie-like crust complements the tartness of the fresh plums perfectly, making it an ideal summer dessert.
- If the dough is too sticky, adding a small amount of extra flour helps achieve the perfect texture for pressing.
- The spiral arrangement of plum slices adds an attractive visual element to the tart.
- Storing the tart without sugar sprinkled on top extends its freshness when refrigerated.
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
