Pflaumenkuchen (German Plum Tart)
- Ready In:
- 1hr 35mins
- Ingredients:
- 8
- Yields:
-
1 tart
- Serves:
- 6-8
ingredients
- 1 cup flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup butter
- 1⁄3 cup sugar
- 1 egg, beaten
- 2 lbs blue Italian plums
- 1⁄2 cup powdered sugar
directions
- 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.
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RECIPE SUBMITTED BY
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.