German Plum Tart

Plum tart, plum tart recipe, plum tart, plum tarte tatin

Prep Time: 15

Cook Time: 45

Servings:

Author: Hello Ani

The buttery crust of this plum-filled tart melts in your mouth. You can substitute sliced peaches, apples, or berries for the plums with delicious results.

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US Customary - Metric

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 °F
1. 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!

Nutrition

COURSE: Cake, Dessert

CUISINE: American, German

KEYWORD: German Plum Tart, Plaumen Kuchen, Plum Tart, Plum tart recipe, Plum Tarte Tatin, Zwetchen Streusel Kuchen

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