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
Ingredients
- 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)
Reviews
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
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!!
I haven't made this yet - BUT - why isn't there any sugar sprinkled over the plums ?
This was very easy to make and delicious!
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