Pflaumenkuchen German Plum Tart

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This is considered to be the german fruit tart. traditionally this is baked on yeast pastry, but the sweet german pastry is also a perfect base. it must be made with cold butter and the dough chilled before using, otherwise there is a tendency to add additional flour, which is a mistake. the crust rises up between the fruits and the delicious juices are absorbed into the pastry.

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Steps

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In a bowl combine flour , baking powder , and salt.

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Cut in cold butter and and work with the fingers for the pie crust until the butter is the size of peas.

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Stir in sugar and the beaten egg.

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Stir with a fork until mixture gathers together.

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Chill 15 minutes in the freezer.

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Using a piece of wax paper to prevent the dough from sticking to the hands , press onto the bottom and sides of a greased 13 x 9 inch baking dish.

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Wash , dry , halve lengthwise , and stone the plums.

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Stand them on edge in rows very close together on the pastry.

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Bake at 375 degrees for 50 minutes.

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Cool , then cover with sifted powdered sugar.

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Ingredients

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flour, baking powder, salt, butter, sugar, egg, italian plums, powdered sugar