Plum Tart with Cinnamon Streusel

Pflaumentarte mit Zimtstreuseln

Today I am introducing a delicious plum tart with cinnamon streusel. To be honest, I don’t even understand why I haven’t posted the recipe here before. It is a recipe that has been passed on in my family. The tart you see below was eaten by a few people fighting over the last piece. I have mentioned elsewhere that I usually don’t eat more than a piece of all the cakes I produce, but with this tart I was happy to ask for a second and even third slice. That’s how good it is.

Pflaumentarte mit ZimtstreuselnI love the simplicity of this tart. You can easily prepare the pie crust ahead, the same holds true for the streusel. I like to make them the night before and just keep them in the fridge until further use. I also love the fact that it is so versatile, you can make it in a pie or tart form, and if you happen to have, it also works beautifully in a springform. You can easily take it to any kind of outing, a picnic, every occasion. So as stated, this is a cake everybody loves and which is super versatile. Just love it. Pflaumentarte mit ZimtstreuselnSince I am a lover of tarts and pies, I had to post this recipe, it is kind of a shame that I didn’t do it before. But be it as it may, here it is, finally. As always I am happy to hear if you tried it and how it went!

Pflaumentarte mit Zimtstreuseln

Credit: Chefkoch (in German)

Plum Tart with Cinnamon Streusel

Serves: One 30 cm ∅ tart form
Prep Time: 30min Cooking Time: 35-40min Total Time: 1hr 15min

This plum tart with cinnamon streusel has a shortbread base with instant vanilla pudding, lots of plums, and crumbs with extra cinnamon. Easy, simple, and simply yummy.


  • Pie Crust
  • 200 grams of all-purpose flour
  • 1 package of instant vanilla pudding
  • 50 grams of regular sugar
  • 150 grams of cold butter
  • 1 egg
  • 1 dash of rum

  • Streusel
  • 100 grams of all-purpose flour
  • 75 grams of cold butter
  • 50 grams of regular sugar
  • 1 teaspoon of cinnamon

  • Filling
  • 750 grams of fresh plums



In this Instagram reel you can see how I make it. Make crumbs the size of peas with the flour, instant pudding, butter, and sugar. Then add the egg and rum and work it until you can form a ball out of it. Wrap in plastic wrap and chill in fridge for at least half an hour or overnight.


Make streusel in the same bowl and also chill them in the fridge.


Meanwhile slice and destone plums, preheat oven to 180 degrees Celsius. Roll out pie crust on a generously floured surface, once big enough, transfer to your tart form or springform. I like to fold it into a small package I then transfer to my form to unfold it in the form. Place the plums on the pie crust and sprinkle streusel on top. Bake for about 35-40min or until crust and streusel are golden.

Pflaumentarte mit ZimtstreuselnP.S.: A very similar recipe, but with yeast dough is this Bavarian plum cake

Zwetschgendatschi aus BayernBavarian plum cake

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  • Reply
    Thursday September 3rd, 2020 at 04:58 PM

    Kann ich auch gefrorene bzw leicht aufgetaute Zwetschken auch nehmen?
    Und kann ich den rohen Teig in der Tarteform und die Streusel auch über Nacht im Kühlschrank parken und in der Früh dann nur mehr belegen und backen? 🙂

    • Reply
      Thursday September 3rd, 2020 at 05:03 PM

      Ja zu allen Fragen. Würde die Zwetschgen unaufgetaut kurz vor dem Backen erst einfüllen, evtl. in etwas Mehl wälzen. Berichte gerne!

  • Reply
    Saturday September 10th, 2022 at 11:49 AM

    Wie bekomme ich die Tart aus der Form, ohne das der Boden zerstört wird?

    • Reply
      Saturday September 10th, 2022 at 12:10 PM

      Ich nehme an, dass du keine Tarteform mit herausnehmbaren Boden hast. Deshalb empfehle ich die Tarte in der Form zu lassen. Schneiden lassen sich die Stücke am besten, wenn sie abgekühlt ist.

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