German Style Plum Tart

I continued on my plum baking spree this summer right until the very end of plum season. This tart is an easy and simple recipe that I loved. The base is like a thick shortbread cookie, and the plums add a nice texture contrast to it.

Recipe from Simply Recipes, with one small adjustment

10 tablespoons unsalted butter, room temperature, plus more for greasing the pa

1/2 cup plus 2 tablespoons granulated sugar, divide

1/4 teaspoon salt

1 large egg yolk, at room temperature

1 teaspoon vanilla

1 1/4 cups all-purpose flour, plus more as needed

1 to 2 pounds fresh plums, as needed

Preheat your oven to 350F/175C. Grease a 9" springform baking dish.

Prepare the dough by adding the butter, 1/2 cup sugar, salt, egg yolk and vanilla to the bowl of a standing mixer fitted with the paddle attachment. Mix on low until just combined.

Add the flour 1/4 cup at a time, allowing each quart cup to be just combined until adding more. Do this with all the flour.

Press the dough evenly in to the base of your prepared baking dish.

Pit and slice 1 pound of plums, aiming for 1/2" slices. Start creating a circular pattern on the base of the tart, starting on the outside, and leaving about 1/2" of the edge uncovered. Create more rings of plums in the middle.

Next, bake the tart 40-45 minutes. Allow tart to cool in pan for at least 20 minutes.

Right before serving, sprinkle with the remaining 2 tablespoons sugar. Leftover can be kept up to 2 days in your fridge.

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