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German Plum Tart

The buttery crust of this fruit-filled treat melts in your mouth. You can substitute sliced apples or peaches for the plums with great results. I've used this crust with blueberries, too. —Helga Schlape, Florham Park, New Jersey
  • Total Time
    Prep: 10 min. Bake: 35 min.
  • Makes
    8 servings


  • 1/2 cup butter, softened
  • 4 tablespoons sugar, divided
  • 1 large egg yolk
  • 3/4 to 1 cup all-purpose flour
  • 2 pounds plums, quartered (about 4 cups)


  • In a small bowl, cream butter and 3 tablespoons sugar until light and fluffy. Beat in egg yolk. Gradually add flour, 1/4 cup at a time, until mixture forms a soft dough. Press onto the bottom and up the sides of a 9-in. pie plate.
  • Arrange plums, skin side up with edges overlapping, in crust; sprinkle with remaining sugar. Bake at 350° for 35-45 minutes or until crust is golden brown and fruit is tender.
Nutrition Facts
1 piece: 237 calories, 13g fat (7g saturated fat), 57mg cholesterol, 117mg sodium, 30g carbohydrate (18g sugars, 2g fiber), 3g protein.

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  • Johnarlene
    Aug 1, 2020

    I think I would really like this recipe. The directions are good and simple. I have plums. I have butter and sugar. I probably have the other ingredients needed. I don't know. I can find them nowhere in this recipe. This is the first time I've clicked on 'VIEW RECIPE" and only two ingredients show up. I shall now try clicking on "BUY INGREDIENTS," which I have no intention of doing. I use only what I already have. Jolene

  • fhquilting
    Apr 30, 2019

    I grew up with this plum dessert made by my German grandmother. She always dotted butter between the plums and sprinkled cinnamon sugar over the top. Delicious!!

  • Francene
    Aug 31, 2017

    I haven't made this yet - BUT - why isn't there any sugar sprinkled over the plums ?

  • SunnySandy
    Jul 16, 2011

    This was very easy to make and delicious!

  • JDBrew
    Sep 7, 2010

    No comment left

  • Jan Bowey
    Sep 14, 2009

    No comment left

  • mcgrimmer
    Aug 11, 2009

    No comment left