1 hr 35 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.
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- 1In a bowl combine flour, baking powder, and salt.
- 2Cut in cold butter and and work with the fingers for the pie crust until the butter is the size of peas.
- 3Stir in sugar and the beaten egg.
- 4Stir with a fork until mixture gathers together. Chill 15 minutes in the freezer.
- 5Using 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.
- 6Wash, dry, halve lengthwise, and stone the plums. Stand them on edge in rows very close together on the pastry.
- 7Bake at 375 degrees for 50 minutes. Cool, then cover with sifted powdered sugar.
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Nutritional Facts for Pflaumenkuchen (German Plum Tart)
Serving Size: 1 (166 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 375.3
- Calories from Fat 151
- Total Fat 16.8 g
- Saturated Fat 10.0 g
- Cholesterol 75.9 mg
- Sodium 248.2 mg
- Total Carbohydrate 54.4 g
- Dietary Fiber 2.6 g
- Sugars 36.0 g
- Protein 4.4 g