Pflaumenkuchen (German Plum Tart)

"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."
photo by a user photo by a user
Ready In:
1hr 35mins
1 tart




  • 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.

Questions & Replies

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  1. 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
  2. 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


I was born and raised in Germany and moved to Northern California at the age of 22 to complete my BA in Geography. I absolutely fell in love with the area, particularly Sonoma County, and decided to stay after I graduated and got hired as a CAD specialist and map editor at a small aerial survey firm. Today my husband and I live in the lovely town of Sebastopol with our dog Cody and cat Pumpkin. We both share a passion for cars and motorsports as well as photography. Currently we are in the process of building a side business as wedding and event photographers, and also display some of our work through local merchants. I usually enjoy eating out more than cooking at home, but we are members of a local CSA that supplies us with a box of fresh, organic veggies every week, and I have been making an effort to create healthy and delicious homecooked meals as much as possible lately.
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