German Plum Tart isn’t just a dessert it’s your new not-so-secret baking flex. Picture this: a buttery crust, juicy plums, and crunchy cinnamon crumbs. It’s sweet, tangy, and downright stunning no mixer, no stress. If you’re still team apple pie, one bite of this and you’ll switch sides. Let’s bake something worth bragging about.
Imagine biting into a buttery, flaky crust topped with juicy, tart plums and a crunchy, cinnamon-spiced crumb topping. Now stop imagining and make it happen. German Plum Tart, or Zwetschgenkuchen, is the underrated superstar of European desserts.
It’s sweet, tangy, and ridiculously easy to make. If you’ve never had it, you’re missing out. If you have, you’re already scrolling down for the recipe.
Let’s get to it.
Why This German Plum Tart Recipe Slaps
This isn’t just another fruit tart. The Zwetschgenkuchen balances textures and flavors like a tightrope walker—no net. The plums caramelize slightly, their tartness cutting through the rich crumb topping.
The crust? Crispy but tender, like a good handshake. And the best part?
It’s rustic. No fancy piping, no fuss. Just pure, unpretentious deliciousness.
Ingredients You’ll Need
Gather these.
Trust us, it’s worth it.
- For the crust: 2 cups all-purpose flour, ½ cup sugar, ½ tsp salt, 1 tsp baking powder, 1 egg, ½ cup unsalted butter (cold), 1 tsp vanilla extract.
- For the filling: 2 lbs ripe plums (Zwetschgen if you can find them), 2 tbsp sugar, 1 tbsp lemon juice, 1 tsp cinnamon.
- For the crumb topping: 1 cup flour, ½ cup sugar, ½ cup unsalted butter (cold), 1 tsp cinnamon.
Step-by-Step Instructions
- Make the crust: Mix flour, sugar, salt, and baking powder. Cut in the cold butter until crumbly. Add egg and vanilla, knead lightly, then press into a tart pan. Chill for 30 minutes.
- Prep the plums: Halve and pit the plums. Toss with sugar, lemon juice, and cinnamon. Arrange them cut-side up on the crust.
- Make the crumbs: Combine flour, sugar, and cinnamon. Cut in butter until pea-sized crumbs form. Sprinkle over plums.
- Bake: 375°F for 40 45 minutes, until golden. Let it cool slightly before serving. Yes, waiting is the hardest part.
How to Store This German Plum Tart
Room temp for 2 days (if it lasts that long). For longer storage, refrigerate for up to 5 days. Reheat in the oven for 10 minutes to revive the crunch.
Freezing? Wrap tightly—it’ll keep for 3 months. Thaw and reheat before serving.
What You’ll Get Out of This German Plum Tart Recipe
Alright, let’s be real—this isn’t just about making a tart. Here’s what you’re actually walking away with:
- A foolproof crowd-pleaser: It looks fancy, tastes amazing, and makes you look like you’ve got European baking roots (even if your usual specialty is toaster waffles).
- One crust, endless possibilities: Swap in any fruit you’ve got lying around—peaches, apricots, even berries if you’re feeling wild.
- The confidence boost: You’ll bake this once and think, “Dang, I might actually be good at this.”
- Leftover magic: Cold slices from the fridge taste like a reward for being an adult. Midnight snackers, this one’s for you.
- One less sad plum in the world: Finally, a purpose for all those plums you impulse-bought at the farmer’s market.
So yeah, you’re not just making a tart—you’re stacking up tiny kitchen wins. And I’m here for that.
Why You Should Make This ASAP
Besides the obvious (it’s delicious), this tart is versatile.
Breakfast? Sure. Dessert?
Obviously. Impress your in-laws? Absolutely.
It’s also a great way to use up seasonal plums. And let’s be real—crumb toppings make everything better.
Common Mistakes to Avoid
- Using mushy plums: They’ll turn to jam. Firm but ripe is the way.
- Overworking the dough: Tough crust = sad tart. Handle it like it’s your ex’s feelings lightly.
- Skipping the chill time: Cold dough bakes better. Patience, grasshopper.
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Alternatives for the Rebellious Baker
No plums? No problem.
Try:
- Apricots or peaches: Sweeter but equally awesome.
- Gluten-free flour: Swap 1:1 for the crust and crumbs.
- Vegan butter: Works fine, but adjust for moisture.
German Plum Tart (Zwetschgenkuchen)
Ingredients
- 2 cups all-purpose flour for crust
- ½ cup granulated sugar for crust
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 egg
- ½ cup unsalted butter cold, for crust
- 1 teaspoon vanilla extract for crust
- 2 lbs ripe plums preferably Zwetschgen
- 2 tablespoons granulated sugar for plum filling
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon for plum filling
- 1 cup all-purpose flour for crumb topping
- ½ cup granulated sugar for crumb topping
- ½ cup unsalted butter cold, for crumb topping
- 1 teaspoon ground cinnamon for crumb topping
Instructions
- Preheat oven to 375°F (190°C).
- Make the crust: In a bowl, combine flour, sugar, salt, and baking powder. Cut in cold butter until the mixture resembles coarse crumbs.
- Add the egg and vanilla extract. Knead lightly until a dough forms. Press evenly into a tart pan.
- Chill the crust in the fridge for 30 minutes.
- Prepare the plums: Halve and pit them. Toss with sugar, lemon juice, and cinnamon.
- Arrange the plums cut-side up on the chilled crust.
- Make the crumb topping: Mix flour, sugar, and cinnamon. Cut in the cold butter until crumbs form.
- Sprinkle the crumb topping evenly over the plums.
- Bake for 40–45 minutes, or until the topping is golden and the plums are bubbling.
- Let cool slightly before serving.
Notes
Nutrition
FAQs About German Plum Tart
Can I use canned plums?
Technically yes, but fresh is 1000% better. Canned plums are mushier and sweeter. Drain them well if you go this route.
Why is my crumb topping soggy?
You might’ve used melted butter instead of cold.
Or overbaked it. Or didn’t let the tart cool before slicing. Pick your sin.
Can I make this ahead?
Yes!
Prep the crust and crumbs a day ahead. Store separately, assemble, and bake the next day. Easy win.
What’s the best way to serve it?
Warm, with a scoop of vanilla ice cream.
Or cold, straight from the fridge at midnight. No judgment here.
Final Thoughts
German Plum Tart is the dessert you didn’t know you needed. It’s simple, flavorful, and impossible to mess up (unless you ignore the mistakes section).
Whether you’re a baking newbie or a pro, this recipe delivers. So grab those plums and get baking. Your future self will thank you.
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