We have three gorgeous plum trees on our property. The Mirabelles are over now but we still have these little late summer purple prune plums, or zwetschgen aplenty. So this will be the first of a few plum-centric posts until the end of the month.
The day before I had done my harvest penance and dragged out the ladder to pick the ones near the tops of the trees she could not reach with the picker. This turned into a comedy of sorts. As I was grabbing the branches to pull the plums off, several would fall to the ground. Fine would go around with her bucket picking up the ones that dropped and the minute she had her back turned, Lucy the sheep and Rosalie the dwarf goat would each snatch a plum out of the bucket to scarf down.
|I can't even begin to imagine how many plum tarts have been made in this pan|
Fine's German Plum Tart
Prep Time: 60 minutes
Bake Time: 20 minutes
Rise Time: 50 minutes
Yield: Two 10-inch tarts
- 3 +1/2 pounds prune plums
- 2 cups flour
- 1 tablespoon fresh yeast or dry yeast equivalent
- 1 cup whole milk
- 1/4 cup white granulated sugar
- 1/2 cup margarine or vegetable shortening
- 1 small egg yolk
- 2 tablespoons ofvanilla sugar (or one tablespoon pure vanilla extract)
- pinch of salt
- 2 heaping tablespoons of dry white bread crumbs
- 2 tablespoons white granulated sugar
- 1 cup heavy whipping cream (optional)
- Cut the plums by scoring from the stem all the way lengthwise around the plum. However, take care to leave each fruit in once piece.
- Discard the pit then turn the plum and score in the opposite direction, only halfway down
- this time. Repeat until all the plums have even scored.
- Grease both tart pans.
- Put the flour, fresh yeast, egg yolk, salt, 1/4 cup white granulated sugar and vanilla sugar together in a bowl.
- Do not mix.
- Cover the bowl and set aside for a half hour in a warm place.
- Warm the milk, taking care not to boil it. Add the milk to the yeast mixture. Add the margarine or vegetable shortening, mix and knead the mixture thoroughly.
- Cover the bowl once more and set aside in a warm place for 20 minutes or until the dough doubles in size.
- Preheat oven to 400 Degrees F.
- Split the dough in half. Roll it out into a circle and transfer to pan. Trim the edges.
- Using a fork make impressions to form the crust and poke holes in the bottom.
- Sprinkle one heaping tablespoon of bread crumbs evenly over the crust in pan. This helps absorb the juice from the plums and prevents a soggy crust.
- Starting from the outer edges, lay the plums on top of the crust.
- Let the tart stand in a warm place for 15 minutes and then put in oven and bake for 20 minutes.
- While the first cake one is baking, prepare the second.
- After removing the tart from the oven, sprinkle with a tablespoon of sugar over the top. If desired, whip some heavy cream and spoon a bit on top of each slice you serve.