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
Scale
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
