German Plum Tart Recipe – German Special
German Plum Tart is a delightful and rustic dessert featuring a buttery, flaky crust topped with sweet, juicy plums. This traditional German treat is often made with a simple almond-flavored base, allowing the plums to shine with their natural sweetness and tartness. It’s perfect for late summer or early fall when plums are in season, and it pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
- 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:
Make the Crust: Mix flour, sugar, and salt. Cut in cold butter until crumbly.
Add egg and vanilla, mix, and form dough. Chill for 30 minutes.
Prepare the Plums: Slice plums and mix with sugar, cornstarch, cinnamon, nutmeg, and lemon juice.
Roll the Dough: Roll out the chilled dough and fit it into a tart pan or pie dish.
Bake: Bake at 375°F (190°C) for 40-45 minutes, until the crust is golden and plums are soft.
Cool and Serve: Let the tart cool, dust with powdered sugar if desired, and serve with whipped cream or ice cream.
