Pflaumenkuchen German Plum Tart Recipe

Name: Pflaumenkuchen German Plum Tart
Prep time: 45 min
Cook time: 95 min
Total time: 140 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in the irresistible aroma and taste of authentic German Pflaumenkuchen! This classic plum tart boasts a buttery, flaky crust – whether you choose a traditional yeast-based dough or a simpler sweet pastry. The secret? Using ice-cold butter and chilling the dough thoroughly prevents over-flouring and ensures a tender, melt-in-your-mouth texture. Juicy plums bake beautifully atop the crust, their sweet juices perfectly absorbed into the pastry for an unforgettable treat. This recipe is perfect for both experienced bakers and those new to the art of tart-making.

Prep Time 45 mins

Cook Time 95 mins

Calories 375.4 kcal

Protein 8g

Rating 2.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.