Zutaten für Pflaumenkuchen German Plum Tart
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) cold unsalted butter
- ¾ cup granulated sugar
- 1 large egg, lightly beaten
- Italian Plums
- powdered sugar, for dusting
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Zubereitung von Pflaumenkuchen German Plum Tart
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Cut in 1 cup (2 sticks) cold unsalted butter, using a pastry blender or your fingertips, until the mixture resembles coarse crumbs with butter pieces about the size of peas.
- Stir in ¾ cup granulated sugar and 1 large egg, lightly beaten.
- Stir gently with a fork until the dough just comes together. Do not overmix.
- Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes (or up to 2 hours).
- On a lightly floured surface, roll out the chilled dough to a 14x10 inch rectangle. Carefully transfer to a greased 13x9 inch baking dish.
- Wash, dry, and halve lengthwise about 2 lbs ripe plums. Remove pits.
- Arrange plum halves, cut-side up, closely together in rows on the pastry.
- Bake for 50-60 minutes, or until the crust is golden brown and the plums are tender. If the crust browns too quickly, cover the edges loosely with foil.
- Let cool completely on a wire rack before dusting generously with powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
144g
Fat
50g
Carbs
18g
