Plum Tart with Twin Dough

Zwetschgentarte mit Zwillingsteig

May I present plum tart with twin dough! I have to say, I love this season, it is my favorite time of the year. Indian summer, I just love a good late summer day, with colder nights, but still nice clear skies and this wonderful golden light. One plus of this wonderful time is that plums are in season. My husband loves plums, if it were for him to decide, he would eat them all year round. There is a reason I have quite a few plum recipes on the blog. For example Kaiserschmarrn or broken-up pancakes, plum tart with cinnamon streusel, plum dumplings or Bavarian plum cake. Now this is one more to add.

Zwetschgentarte mit ZwillingsteigSince I do love plums and my husband is crazy about them, it was only natural to try this recipe with twin dough. Never heard of it? Well, twin dough means you will prepare two types of dough. This one has a typical pie dough and yeast dough. Yes, this does mean more work, but you will get the best of both. The nice fluffy dough, which is so typical of yeast dough and the buttery crust of a pie dough. We loved it and polished it off within a few days.

Zwetschgentarte mit Zwillingsteig

Credit: SalzigSüßLecker (in German)

Plum Tart with Twin Dough

Serves: One tart/pie
Prep Time: 45min Cooking Time: 40-50min Total Time: 1 30min

Plum tart with twin dough contains two doughs and a large amount of plums.


  • Yeast Dough
  • 30 grams of butter
  • 50 grams of milk
  • 3 grams of active-dry yeast
  • 150 grams of all-purpose flour
  • 1 tablespoon of sugar
  • 1 teaspoon of vanilla extract
  • 1 egg

  • Pie Dough
  • 150 grams of all-purpose flour
  • 50 grams of regular sugar
  • 1 teaspoon of vanilla extract
  • 80 grams of cold butter
  • Ice-cold water (about 100 milliliter)

  • Filling
  • 700 grams of plums
  • 5 tablespoons of sugar and cinnamon for dusting
  • 1 egg for egg wash



For the yeast dough melt the butter in the milk in a small pot. Then prepare a large kneading bowl and measure flour, sugar, yeast and vanilla extract. Add the slightly cooled milk mix and also egg and knead on low for about six minutes. The dough will be very sticky, this is OK. Cover with a damp towel and let rise for 1-2 hours or until double in size.


For the pie dough put flour, sugar, and vanilla extract into a bowl and place the cold butter in small chunks on top. Work into crumbs. Add cold water by the tablespoon until you can form it into a ball. Transfer to the fridge either in covered in plastic wrap or an airtight container.


For the filling cut plums in half or quarters, depending on size, and take out the pits.


Preheat oven to 180 degrees Celsius. Take out yeast dough and pie dough. I cut the pie dough into pieces and sprinkled them on the yeast dough. Then knead briefly. It is OK if you still have chunks of pie dough, it doesn't have to be fully mixed. Cut dough in half and roll out one half on a generously floured surface with a rolling pin. Transfer to a pie pan. Place the prepared plums inside and sprinkle with sugar and cinnamon to your liking. Roll out second half and place on top of the plums. Cut off any overhang. I tried to create a rhombic pattern, but it is up to you, you can also just cut a cross in the center so air can leave. Brush with egg wahs.


Bake on lower third for 40-50min or until top is golden and center bubbly. Enjoy with some whipping cream or ice cream, cold or warm.

Zwetschgentarte mit Zwillingsteig

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  • Reply
    Saturday October 23rd, 2021 at 09:28 PM

    Das sieht richtig lecker aus!

    • Reply
      Saturday October 23rd, 2021 at 09:47 PM

      Danke dir!

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