Pflaumenkuchen German Plum Tart
Experience the authentic flavors of Germany with Pflaumenkuchen, a traditional German Plum Tart that’s as visually stunning as it is delicious. This delightful dessert features a buttery, tender crust made from scratch, topped with ripe, juicy plums arranged in a beautiful pattern. A sprinkle of cinnamon and sugar enhances the plums' natural sweetness, while a layer of breadcrumbs or ground almonds ensures the crust stays perfectly crisp. Perfect for showcasing summer’s bounty, this tart is easy to prepare and bakes to a golden perfection in under 40 minutes. Serve it warm or at room temperature with a dusting of powdered sugar and a side of whipped cream or vanilla ice cream for an irresistible treat. Whether you’re hosting an afternoon coffee gathering or indulging in a sweet finish to your meal, this time-honored recipe captures the essence of German baking.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams all-purpose flour
- 50 grams granulated sugar
- 125 grams unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 800 grams ripe plums
- 0.5 teaspoon ground cinnamon
- 1 tablespoon granulated sugar (for topping)
- 1 tablespoon breadcrumbs or ground almonds
- 1 tablespoon powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 180°C (355°F). Grease a 26-28 cm (10-11 inch) tart or springform pan and set it aside.
In a large mixing bowl, combine the flour, granulated sugar, and salt. Cut the butter into small cubes and add to the mixture. Using your fingers or a pastry cutter, work the butter into the flour mixture until it resembles coarse breadcrumbs.
Add the egg and vanilla extract to the bowl. Mix and knead gently just until the dough comes together. Avoid overworking. If the dough is sticky, lightly dust with a small amount of additional flour.
Flatten the dough into a disk, cover it in plastic wrap, and let it chill in the refrigerator for 20 minutes.
Meanwhile, wash the plums, cut them in half, and remove the pits. If the plums are very large, you can cut them into quarters.
Once chilled, roll out the dough on a lightly floured surface until it is large enough to fit your tart pan. Carefully transfer the dough to the pan, pressing it into the bottom and up the sides. Trim any excess dough.
Sprinkle the breadcrumbs or ground almonds evenly over the crust. This step helps to absorb excess moisture from the plums and prevents a soggy crust.
Arrange the plum halves (or quarters) cut side up in concentric circles over the crust. Pack them closely together, as they will shrink slightly during baking.
Sprinkle the plums with the granulated sugar for topping and the ground cinnamon.
Bake the tart in the preheated oven for 35-40 minutes, or until the crust is golden brown and the plums are tender and bubbling slightly.
Remove the tart from the oven and let it cool in the pan for at least 15 minutes before transferring it to a serving plate.
Optionally, dust the cooled tart with powdered sugar before serving.
Serve warm or at room temperature. This tart pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.2 g | 154% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 777 mg | 34% | |
| Total Carbohydrate | 365.4 g | 133% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 156.6 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 180 mg | 14% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1656 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
