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German Plum Tart

German Plum Tart (My MIL's Recipe)

Course Dessert
Cuisine German
Keyword Damson Plum Recipes, fall recipes, German desserts, German Plum Tart, Low Sugar Tart, Plum Tart
Prep Time 1 hour
Cook Time 20 minutes
Rise Time 1 hour 15 minutes
Total Time 2 hours 35 minutes
Servings 8
Author Lora Wiley-Lennartz

Ingredients

  • 2 cups flour
  • 1 tablespoon fresh yeast or dry yeast equivalent
  • 1 med egg yolk
  • 1/2 cup white granulated sugar
  • 4 tablespoons vanilla sugar or one tablespoon pure vanilla extract
  • pinch salt
  • 5 lbs prune plums
  • 1/2 cup whole milk
  • 1/2 cup margarine or vegetable shortening
  • 1 tablespoon unseasoned breadcrumbs
  • 1 tablespoon white granulated sugar
  • 1 cup heavy whipping cream optional
  • 2 tablespoons powdered sugar

Instructions

  1. Put the flour, fresh yeast, egg yolk, salt, 1/4 cup white granulated sugar, and vanilla sugar together in a bowl.

  2. Do NOT mix. Cover the bowl and set aside for a half hour in a warm place.

  3. Cut the plums by scoring from the stem all the way lengthwise around the plum. However, take care to leave each fruit in one piece.

  4. Discard the pit. Turn the plum 180 degrees, then score in the opposite direction, only halfway down this time.

  5. Repeat until all the plums have even scored.

  6. Warm the milk slightly, taking care not to boil it. Add the milk and margarine or vegetable shortening to the flour mixture. Knead the mixture thoroughly.

  7. Cover the bowl. Set aside in a warm place for 20 minutes or until the dough doubles in size.

  8. Grease and flour a 10-inch tart pan. Preheat oven to 400 Degrees F.

  9. Roll the dough out into a circle and transfer it to the pan. Crimp the edges to fit the pan.

  10. Puncture the bottom of the tart dough several times with a fork.

  11. Sprinkle one heaping tablespoon of breadcrumbs evenly over the bottom of the crust. This helps absorb the juice from the plums to prevent a soggy crust.

  12. Starting from the outer edges, lay the plums on top of the crust. The cut tips should point up.

  13. Let the tart stand in a warm place for 15 minutes. Bake for 20 minutes.

  14. After removing the tart from the oven, immediately sprinkle with a tablespoon of sugar over the top.

  15. Whip the cream until stiff peaks form. Then beat in the powdered sugar. Tranfer to a bowl.

  16. Remove the tart from the pan and transfer to a serving plate. Serve with the whipped cream on the side.