Plum Tart

When it came to things that are cooked on a stove, in a casserole or saucepan, my German paternal grandmother wasn't a great cook. Not even a good one actually. However, she did excel in baking. And one thing that we colud look forward to was the plum tarts and pies that she made according to her old German family recipes. As for my Turkish maternal grandmother - she was a star in the kitchen. Not just sweets, everything. And what's more she could do everything very quickly and effortlessly. She would just disappear for a few minutes every now and again and out would come - well things like plum tarts. She used to make an amazing upside down fruit tart with a caramleized bottom that would then be on top when it was served. The thing is that she was extremely stingy with her recipes. So, her secrets, including the upside down tart went with her.

I looked around whether I could find a recipe or images that looked like her tart but nothing even resembles it. So, what we have here as a recipe is more like my German grandmother's Streusel topped plum pie. Which was also very good. As for me, I can't bake my way out of a paper bag. So, my plum tarts these days are all store bought - but also very good.

INGREDIENTS
  • 3 cups all-purpose flour
  • ¾ cup white sugar 
  • 2 ½ teaspoons baking powder 
  • ⅛ teaspoon salt
  • ⅔ cup butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk
  • ½ teaspoon lemon zest
  • ½ cup all-purpose flour
  • ¼ cup packed brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ⅓ cup chopped hazelnuts
  • 1 teaspoon lemon zest
  • 3 tablespoons butter
  • 5 cups plums, pitted and sliced
  • 1 cup white sugar
  • ¼ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
INSTRUCTIONS
Step 1 Preheat oven to 375 degrees F (190 degrees C).

Step 2 To Make Crust: In a large bowl combine 3 cups flour, 3/4 cups white sugar, baking powder, and 1/8 teaspoon salt. Mix thoroughly, then cut in 2/3 cup butter or margarine with a pastry blender, until pieces are the size of small peas. Stir in eggs, vanilla extract, milk and lemon zest. Mix just until all ingredients are combined. Allow dough to rest in refrigerator.

Step 3 To Make Streusel Topping: In a medium bowl mix 1/2 cup flour, brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, chopped nuts, and grated lemon zest. Work in butter or margarine with fingers until all ingredients are well combined. Set aside.

Step 4 To Make Fruit Filling: Place pitted and sliced fruit in a large bowl. In a small bowl, mix remaining sugar, flour, cinnamon, and nutmeg until thoroughly combined. Pour over fruit and stir gently until all fruit is evenly coated.

Step 5 Roll out pie crust and place in a 9 inch pie pan. Trim and flute edges, then pour in fruit filling. Evenly cover fruit with streusel topping and bake in preheated oven for 45 to 55 minutes. Serve warm, or at room temperature.


Shamelessly filched from: 
Thank you All Recipes! :-)

Images: Unsplash and Freepik.


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