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Fall-Flavored: Pflaumenkuchen


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5 from 2 reviews

  • Author: Amanda Marsteller
  • Total Time: 1 hour 20 minutes
  • Yield: 12 1x

Description

A juice-laden autumnal tart that celebrates the ripe season of the Italian prune plum.


Ingredients

Scale
  • 3 pounds (1.36 kg) Italian prune plums
  • 2 cups (453 g) flour
  • 1/2 cup (113 g) sugar
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1/4 cup (57 g) butter
  • 1 egg, beaten
  • 1 teaspoon almond extract
  • Milk
  • Sugar for sprinkling

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Quarter each plum so that all four quarters remain clinging together, forming a row.
  3. In a bowl, mix the flour, sugar, baking powder, salt, and butter together by cutting the butter in with a fork.
  4. In measuring cup, combine the beaten egg and almond extract, then add enough milk to make 3/8 of a cup total.
  5. Add this to the dry ingredients and mix them together with your hands, forming a dough.
  6. If the dough is too sticky, add a touch more milk.
  7. Spread the dough thinly over a 13×9 inch jelly roll pan and cover it with overlapping rows of plums.
  8. Bake the tart for 1 hour and let it cool slightly before sprinkling with sugar.
  • Prep Time: 20 mins
  • Cook Time: 1 hour
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