A stunning European style plum tart with a buttery crust that melts in your mouth. Soft and jam-like plums are a perfectly baked with a little cinnamon and sugar. Perfect with your afternoon cup of coffee!
Easy to make and incredible delicious. This German Plum tart is a little treasure, and a family favorite!
This recipe makes a traditional European style, short crust pastry. Once the crust is rolled out, and pressed down into the springform pan, it is then placed into the freezer for about 30 to 60 minutes. Then quickly arrange a ring of plum slices around the outer edge of the crust so that they are facing the same direction and overlap by about two-thirds. Continue with inner, concentric layers, until the center is filled with all the plum slices. Sprinkle with a little sugar, if the plums are tart. Place some tiny butter bits on top of the plums, and top with the oat crumble mixture.
By freezing the dough first, it will turn into a golden brown and crisp buttery crust after baking, with plums that are soft and jam-like with beautiful caramelized edges.
TART VARIATIONS
You can substitute sliced peaches, apples with cranberries, or berries for the plums with delicious results.
This tart can be enjoyed slightly warm with a dusting of powdered sugar, and a scoop of vanilla ice cream.
Recipe
German Plum Tart
Ingredients
Crust
- 1 ½ cups flour
- 2 egg yolks
- ½ cup butter - unsalted, cold & cut in cubes
- 2 tablespoon sugar
- 2 tablespoon water - ice cold
- pinch of salt
Crumb (Streusel) Topping
- ¾ cup flour
- ½ cup rolled oats
- ¼ cup sugar
- ½ cup butter - unsalted, cold & cut in cubes
- 1 teaspoon almond extract
Filling
- 1000 g Plums
- 1 teaspoon cinnamon - ground
- 2 tablespoon sugar (if plums are tart)
- dots of butter about 2 to 3 tablespoon - optional)
Instructions
- Preheat oven to 350 °F1. Prepare the crust by combining the flour, salt and sugar. Cut cold butter into small cubes, and add to the flour mixture. Add the egg yolks, and mix everything with your hands until it resembles small crumbs. Now add ice cold water, and continue to knead until a smooth dough forms. You might need to add another tablespoon of water, if dough is a little dry. Roll out dough onto a 12 inch, (23 cm) springform pan. Press down with hands, and create ½ inch edge. Place springform pan into the freezer for 30 to 60 minutes.2. Prepare the Crumb (Streusel) Topping: In a medium sized bowl, combine flour, rolled oats, sugar, and cold butter. Knead with your hands until mixture resembles coarse crumbles. Place into refrigerator until ready to use.3. Wash, half and de-seed plums. If big plums are used, cut them in slices. Add to a large bowl. Sprinkle the cinnamon, and stir to combine. 4. Take springform pan out of the freezer, then quickly arrange a ring of plum slices around the outer edge of the crust so that they are facing the same direction and overlap by about two-thirds. Continue with inner, concentric layers, until the center is filled with all the plum slices. Sprinkle with 1 to 2 tablespoons sugar, depending on sweetness of the plums. You can add a few small dots of butter on top. Lastly, crumble the streusel over the tart. Bake for about 45 -50 minutes, or until crumbs are golden brown. Allow the tart to cool before dusting with confectioners sugar. Enjoy!
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