German Plum Tart With Buttery Pastry Crust

This German plum tart with buttery pastry crust is a simple homemade dessert that is sweet, juicy, and full of warm spice. It has a rich, crumbly crust and a layer of fresh plums on top. It is beginner-friendly and perfect for late summer and early fall baking.

Plum tart is a classic German bake known as Pflaumenkuchen or Zwetschgenkuchen. It appears in bakeries and family kitchens every plum season. The sweet-tart fruit pairs beautifully with the buttery crust.

This recipe keeps things simple with an easy shortcrust base and no yeast. The tart bakes in one pan and needs no special tools. Serve it warm or cold, with whipped cream or a dusting of powdered sugar.

Recipe Card

Instructions

Step 1: Make the Buttery Pastry Crust

1. In a large bowl, mix the flour, sugar, and salt.
2. Add the cold butter cubes. Rub them into the flour with your fingertips until the mix looks like coarse crumbs.
3. Add the egg and vanilla extract. Mix until a soft dough forms. Add 1 tablespoon of cold water if the dough feels dry.
4. Shape the dough into a flat disc. Wrap it in plastic wrap and chill in the fridge for 30 minutes.
5. Preheat your oven to 375°F (190°C). Grease a 9-inch tart pan with a removable bottom.
6. Roll the dough out on a floured surface. Press it into the tart pan. Push it up the sides to form a rim.
7. Prick the bottom with a fork a few times. Chill in the fridge while you prepare the plums.

Step 2: Prepare the Plums

1. Wash, halve, and pit the plums. Cut them into quarters.
2. In a bowl, toss the plums with sugar, lemon juice, cornstarch, cinnamon, and nutmeg.
3. Let them sit for 10 minutes so the juices start to release.

Step 3: Assemble and Bake

1. Arrange the plums in a circle over the chilled crust, skin side down.
2. Brush the edges of the crust with the beaten egg. Sprinkle coarse sugar over the edges.
3. Bake for 38 to 42 minutes, until the crust is golden and the plums are bubbling.
4. If the edges brown too fast, cover them loosely with foil.
5. Let the tart cool in the pan for 20 minutes. Then remove the ring and slide the tart onto a plate.
6. Dust with powdered sugar before serving. Slice and serve warm or cold.

Tips Section

• Keep the butter cold for the crust. Cold butter makes the pastry light and crumbly.
• Do not overmix the dough. Stop as soon as it comes together.
• Chill the crust before baking. This stops it from shrinking in the pan.
• Use ripe but firm plums. Very soft plums turn mushy in the oven.
• Toss the plums with cornstarch. This thickens the juices and stops the crust from getting soggy.
• Arrange the plums skin side down. This helps them hold their shape.
• If the plums release a lot of juice, pat them dry before arranging them.
• Let the tart cool before slicing. Warm fruit can run and make messy slices.
• Serve with whipped cream or vanilla ice cream for a special treat.
• For extra flavor, add 1/2 teaspoon of almond extract to the dough.

Variations

• Plum Streusel Tart: Sprinkle streusel over the plums before baking.
• Plum Almond Tart: Spread 1/2 cup of almond cream on the crust before adding the plums.
• Apple Plum Tart: Mix apples and plums for a sweet-tart combination.
• Cherry Plum Tart: Add pitted cherries with the plums.
• Mini Plum Tarts: Use a muffin tin and cut the dough into small rounds. Bake for 20 to 25 minutes.

Storage Instructions

Store the plum tart in the fridge in an airtight container. It stays fresh for up to 3 days. Let it come to room temperature for 15 minutes before serving.

You can keep it at room temperature for up to 2 hours. After that, move it to the fridge to keep the fruit safe.

To reheat, place the tart in a 300°F (150°C) oven for 8 to 10 minutes. This warms the fruit and crisps the crust. Do not use a microwave, as it makes the pastry soggy.

Do not freeze the assembled tart. The plums do not thaw well and can turn watery. You can freeze the baked tart shell for up to 1 month. Let it thaw at room temperature before filling.

For make-ahead prep, bake the crust one day in advance. Keep it covered at room temperature. Add the plums and bake the tart the next day.

FAQ Section

What kind of plums are best for German plum tart?

Italian prune plums or Zwetschgen are the classic choice. They are firm and slightly tart, which balances the sweet crust. Any ripe but firm plum works well.

Can I use frozen plums for this tart?

Yes. Use frozen plums without thawing them first. Add 1 extra tablespoon of cornstarch to soak up the extra juices.

Why did my plum tart turn out soggy?

The plums released too much juice, or the crust was not baked long enough. Toss the fruit with cornstarch and bake until the crust is golden and the fruit is bubbling.

Can I make this plum tart without eggs?

Yes. Skip the egg in the crust and use 3 tablespoons of cold water instead. Brush the edges with milk instead of egg wash.

Can I make this German plum tart gluten-free?

Yes. Use a gluten-free all-purpose flour blend in place of the regular flour. The texture may be slightly different, but it still works well.