German Plum Tart Recipe – German Special
German Plum Tart is a rustic dessert showcasing ripe, juicy plums baked atop a buttery, flaky crust that melts in your mouth. Drawing on European baking traditions, this tart blends sweet and tart plum slices with warm spices—cinnamon and nutmeg—and a hint of lemon juice to enhance natural fruit flavors. Whether you’re serving it fresh from the oven with a scoop of vanilla ice cream or a dollop of whipped cream, this dessert promises comfort and flavor. Perfect for late summer harvests or cozy autumn evenings with friends and family.
- Prep Time30 min
- Cook Time45 min
- Perform Time4 hr
- Total Time5 hr 15 min
For the Tart Crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp ice-cold water (if needed)
For the Filling:
- 4-5 ripe plums (about 2 cups), pitted and sliced
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 1/4 cup almond meal or ground almonds (optional, for extra flavor)
For the Topping:
- Powdered sugar for dusting (optional)
- Whipped cream or vanilla ice cream (optional for serving)
Make the Tart Crust:
In a large bowl, combine the flour, sugar, and salt.
Add the cold butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the egg and vanilla extract, and mix until the dough comes together.
If the dough is too dry, add ice-cold water one tablespoon at a time until it forms a ball.
Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes.
Prepare the Plums:
While the dough is chilling, slice the plums into thin wedges and remove the pits.
In a bowl, toss the plum slices with sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Set aside.
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Roll Out the Dough:
After the dough has chilled, roll it out on a lightly floured surface to fit a tart pan or a 9-inch pie dish.
Press the dough into the pan and trim any excess.
Assemble the Tart:
If using, sprinkle the almond meal or ground almonds over the bottom of the tart shell.
This helps absorb any excess juice from the plums.
Arrange the plum slices evenly on top of the crust.
Bake the Tart:
Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the plums are soft and bubbling.
Cool and Serve:
Allow the tart to cool for a bit before removing it from the tart pan.
Dust with powdered sugar if desired.
Serve with whipped cream or vanilla ice cream for an extra indulgence.
Recipe Notes:
Plum Ripeness: Choose plums that are ripe but still firm. Overripe plums will become too soft and watery when baked, affecting texture.
Crust Temperature: Keep the butter in the crust very cold until mixing. Cold butter helps create a flaky crust that bakes up crisp and golden.
Sugar & Spice Balance: Adjust sugar depending on how sweet your plums are. The cinnamon and nutmeg add warmth—use them sparingly if you prefer milder spice.
Prevent Soggy Bottom: Sprinkling almond meal (ground almonds) in the tart shell helps absorb excess juices from the plums for a crisp crust bottom.
Serving Suggestions: Cool the tart slightly before slicing; serving warm enhances flavor. Dust with powdered sugar and accompany with whipped cream or vanilla ice cream for indulgence.
