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.
I 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. Since 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!
Credit: Chefkoch (in German)
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. 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.Plum Tart with Cinnamon Streusel
Ingredients
Instructions
P.S.: A very similar recipe, but with yeast dough is this Bavarian plum cake
In this blog post you will find a lot of recipes with plums.
4 Comments
Nadine
Thursday September 3rd, 2020 at 04:58 PMKann 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? 🙂
Jenny
Thursday September 3rd, 2020 at 05:03 PMJa zu allen Fragen. Würde die Zwetschgen unaufgetaut kurz vor dem Backen erst einfüllen, evtl. in etwas Mehl wälzen. Berichte gerne!
Ingrid
Saturday September 10th, 2022 at 11:49 AMWie bekomme ich die Tart aus der Form, ohne das der Boden zerstört wird?
Jenny
Saturday September 10th, 2022 at 12:10 PMIch 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.