If you’re searching for a dessert that’s charmingly simple and irresistibly delicious, my German Plum Tart Recipe is a keeper you’ll want to add to your baking rotation. This old family favorite features a tender buttery crust paired with juicy, sweet plums — and trust me, once you try it, you’ll see why it’s been passed down for generations. I love how this tart feels like a hug on a plate, and I’m excited to share every tip that will make your baking experience a breeze and your results unbelievable!
Why You’ll Love This Recipe
- Timeless Family Tradition: This tart comes from my great-grandmother’s kitchen and always brings nostalgia to the table.
- Simple Yet Impressive: You don’t have to be a pastry chef to nail this, but the results look bakery-worthy.
- Seasonal Sweetness: Using fresh plums gives the tart a juicy burst of flavor that’s perfect for summer.
- Perfect Balance: The buttery crust and tart fruit are a match made in heaven that’s not too sweet or heavy.
Ingredients You’ll Need
Every ingredient in this German Plum Tart Recipe is straightforward but essential. Fresh, ripe plums are the star, while the simple buttery dough is crafted carefully to hold the fruit without overshadowing it. Below, I’ve added some tips on picking the best ingredients to make your tart shine.
- Unsalted Butter: Room temperature butter is key here for easy mixing and a tender crust—make sure it’s soft but not melting.
- Granulated Sugar: Divided sugar lets you sweeten both the crust and the plums perfectly without clashing textures.
- Salt: Just a pinch to enhance all the flavors without being noticeable.
- Large Egg Yolk: Adds richness and helps bring the dough together beautifully.
- All-Purpose Flour: The backbone of the dough; you may use a little extra if the dough feels too sticky.
- Fresh Plums: I recommend firm but ripe plums—Italian or damson plums work wonderfully; pit and slice them evenly for a stunning spiral.
Variations
One of the things I adore about this German Plum Tart Recipe is how easy it is to personalize. Whether you like a little extra spice, want a gluten-free option, or prefer a completely different fruit, this base recipe welcomes your creativity.
- Add Warm Spices: When I want a cozy fall twist, I sprinkle in some cinnamon or cardamom into the dough or over the plums—makes the kitchen smell incredible.
- Gluten-Free Flour: Replacing the flour with a gluten-free mix works well if you watch gluten—just check the texture and add a bit more if needed.
- Other Fruits: I’ve swapped plums out for fresh peaches or apricots with success, especially in off-season months.
- Extra Crunch: A sprinkle of sliced almonds on top before baking adds a lovely texture that my family can’t get enough of.
How to Make German Plum Tart Recipe
Step 1: Prep and Mix the Dough
Start by greasing a 9-inch springform pan — I always use a little butter and lay down some parchment paper if I’m nervous about sticking. Then, in a large bowl, beat together the room temperature butter, 1/2 cup sugar, salt, and egg yolk using a hand mixer on low. Now, here’s a trick I discovered: add the flour gradually in 1/4 cup increments, mixing slowly each time until everything just comes together. Your dough should be soft and crumbly, but not sticky—if it feels too wet, add one or two tablespoons of flour. This slow incorporation keeps the dough tender and flaky without overmixing.
Step 2: Press and Arrange the Plums
Once your dough is ready, press it evenly into the base of your springform pan. Don’t worry about it being perfectly smooth; rustic is charming here. Next, pit and slice your plums into about 1/2-inch thick pieces. When I first made this tart, I simply scattered plum slices—but arranging them in a spiral is a game-changer. Start by placing a ring of plum slices around the edge, then fill in the middle with a couple of smaller rings. This not only looks beautiful but helps the tart bake evenly. Make sure to leave about half an inch of dough visible around the edges so it browns nicely.
Step 3: Bake and Finish
Bake your tart at 350°F (175°C) for about 42 to 45 minutes until the crust turns golden brown and the plums start bubbling with juicy sweetness. Patience is key here—don’t rush to slice it while hot or the tart might fall apart. Let it cool right in the pan for at least 20 minutes. Before serving, sprinkle the remaining 2 tablespoons of sugar over the plums about 10 minutes before slicing — this adds a little crunchy, caramelized touch that’s just divine.
Pro Tips for Making German Plum Tart Recipe
- Butter Temperature Matters: Soft but not melted butter ensures your dough blends well while staying crumbly and tender.
- Slow Flour Addition: Adding flour bit by bit helps you avoid a tough crust—this is the trick I learned after some early flops!
- Perfect Plum Arrangement: Taking the extra time to spiral the plums not only looks stunning but helps even cooking and juiciness.
- Let It Rest Before Slicing: Cooling the tart in the pan sets the crust and filling to prevent a mushy slice.
How to Serve German Plum Tart Recipe
Garnishes
I love to sprinkle a tiny pinch of powdered sugar or a few toasted almond slivers just before serving—it adds a bit of elegance without overpowering the tart’s bright plum flavor. Sometimes a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream takes it to the next level and is an instant crowd-pleaser.
Side Dishes
This tart pairs beautifully with a fresh green salad for a light lunch or alongside a cup of strong coffee or tea in the afternoon. My family often enjoys it with a simple glass of Riesling when serving as dessert—it complements the fruitiness perfectly.
Creative Ways to Present
For special occasions, I sometimes slice the tart into small squares and place them on pretty plates with edible flowers or fresh mint leaves for a pop of color. Another fun idea is serving mini versions in tartlet pans to make individual treats that look fancy but are just as easy to bake.
Make Ahead and Storage
Storing Leftovers
I always keep leftover tart in the springform pan, covered tightly with plastic wrap, and store it in the fridge for up to two days. When ready to enjoy, just bring it to room temperature for about 30 to 40 minutes before adding the finishing sugar sprinkle—this revives the flavors and texture wonderfully.
Freezing
If you’re like me and sometimes want to save some for later, this tart freezes quite well. Wrap it tightly in plastic and then foil, and freeze for up to a month. Thaw it overnight in the fridge before bringing it to room temperature to help maintain its delicate crumb.
Reheating
To reheat, I like popping it in a 325°F oven for about 10-15 minutes—just enough to warm the fruit and bring back some crispness to the crust without drying it out. Avoid microwaving, which can make the crust soggy.
FAQs
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Can I use frozen plums for the German Plum Tart?
While fresh plums work best for that juicy texture and flavor, frozen plums can be used in a pinch. I recommend thawing and draining excess liquid before arranging them on the tart to avoid sogginess, and maybe reduce the sugar slightly since frozen fruit can be sweeter.
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What type of plums are best for this tart?
I find that Italian or damson plums offer a good balance of tartness and sweetness, plus they hold their shape well while baking. Avoid very soft or overripe plums as they release too much juice and can make the crust soggy.
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Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to a day in advance and refrigerate it wrapped in plastic wrap. When ready, bring it back to room temperature before pressing it in the pan to make it easier to work with.
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Is it necessary to use a springform pan?
A springform pan makes it easier to remove the tart without damaging its delicate edges, but if you don’t have one, a regular 9-inch round cake pan with a removable bottom or even a sturdy pie plate can work. Just grease it very well, and consider using parchment paper for easier release.
Final Thoughts
This German Plum Tart Recipe is more than just dessert for me—it’s a slice of heritage and comfort wrapped in buttery crust and fruit sweetness. I love sharing it because it’s approachable, reliable, and so delicious that it never fails to get smiles. When you try making it yourself, remember to savor the process as much as the result, and enjoy the warm, homey feeling that only a family recipe like this can bring. I can’t wait for you to make it and hear how much your loved ones go crazy for it, too!
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 traditional German Plum Tart features a buttery, soft cookie crust topped with sweet, juicy plums arranged in a beautiful spiral. A family favorite recipe passed down through five generations, it offers an easy and elegant summer dessert that’s perfect for any occasion.
Ingredients
For the 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 into 1/2-inch slices
- 2 tablespoons granulated sugar (for sprinkling on top before serving)
Instructions
- Prepare the Pan: Grease a 9-inch springform pan thoroughly with butter to prevent sticking and ensure easy removal of the tart after baking.
- Make the Dough: In a large bowl, combine the unsalted butter, 1/2 cup sugar, salt, and egg yolk using a hand mixer with beater attachments on low speed until just combined. Gradually add 1/4 cup flour at a time, mixing each addition on low speed until incorporated. Repeat this process four more times until all the flour is incorporated, resulting in a soft, slightly crumbly dough. If the dough is too sticky to handle, add 1 to 2 tablespoons more flour.
- Assemble the Tart: Press the dough evenly into the bottom of the prepared springform pan. Pit and thinly slice 1 pound of plums into 1/2-inch slices; reserve additional plums if needed to cover the surface. Arrange the plum slices over the dough in a spiral pattern, starting with a ring around the outer edge and working inward to create one or two smaller concentric rings. The dough should be mostly covered, leaving about a half-inch edge visible.
- Bake: Place the pan in a preheated oven and bake until the crust edges are golden brown and the plums are tender, approximately 42 to 45 minutes. Remove from the oven and allow the tart to cool in the pan for at least 20 minutes.
- Final Touch: About 10 minutes before serving, sprinkle the reserved 2 tablespoons of sugar evenly over the plums for an added sweet crunch. If not serving immediately, store the tart in the springform pan, loosely covered with plastic wrap, in the refrigerator for up to 2 days. Let it come to room temperature for 30 to 40 minutes before adding the sugar topping and serving.
Notes
- This cherished recipe has been passed down through five generations from the author’s great-grandmother, Herta.
- The buttery cookie crust complements the juicy sweetness of fresh plums, making it an ideal summer dessert.
- Adjust the flour as needed to achieve a dough that is soft yet manageable without being sticky.
- Using a springform pan makes it easier to remove the tart without damaging its delicate crust and plum arrangement.
- Allowing the tart to come to room temperature before serving enhances its flavor and texture.
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: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 84 mg
