Prep 45 mins
Cook 50 mins
This is considered to be THE German fruit tart. Traditionally this is baked on yeast pastry, but the sweet German pastry is also a perfect base. It must be made with cold butter and the dough chilled before using, otherwise there is a tendency to add additional flour, which is a mistake. The crust rises up between the fruits and the delicious juices are absorbed into the pastry.
- In a bowl combine flour, baking powder, and salt.
- Cut in cold butter and and work with the fingers for the pie crust until the butter is the size of peas.
- Stir in sugar and the beaten egg.
- Stir with a fork until mixture gathers together. Chill 15 minutes in the freezer.
- Using a piece of wax paper to prevent the dough from sticking to the hands, press onto the bottom and sides of a greased 13 x 9 inch baking dish.
- Wash, dry, halve lengthwise, and stone the plums. Stand them on edge in rows very close together on the pastry.
- Bake at 375 degrees for 50 minutes. Cool, then cover with sifted powdered sugar.
This brings back childhood memories :) I made this with gluten free flour and margarine to be dairy free, and it worked like a spell. Love this kind of plum tart!!<br/>Thanks for sharing.<br/>Made for PAC Spring 2014
I just made this with plums picked from our tree just hours earlier. It was very nice, shame I didn't think to take a photo - I will next time, as I will definitely be making this again! Thank you, it was just like the ones we used to buy from bakeries in Switzerland