German Style Plum Tarts

    (6)
    1 hour 30 minutes

    These little tarts can also be made as a whole cake if you prefer. Desserts made with plums are very popular in Germany. Serve with whipped cream and a cup of tea.


    5 people made this

    Ingredients
    Serves: 12 

    • 250g cream cheese, softened
    • 1/2 cup milk
    • 1/2 cup vegetable oil
    • 2/3 cup caster sugar
    • 1 teaspoon ground cinnamon
    • 4 3/4 cups plain flour
    • 2 tablespoons baking powder
    • 3/4 cup plum jam
    • 750g plums, pitted and diced
    • 1 cup chopped blanched almonds, toasted
    • 20g butter, melted

    Directions
    Preparation:40min  ›  Cook:50min  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Lightly grease a 25cm round springform pan.
    2. Place the cream cheese, milk, oil, sugar and cinnamon in a bowl and stir well to combine. Mix in the sifted flour and baking powder and knead dough on a floured surface until smooth. Roll the dough into a 50cm square and spread the plum jam over. Sprinkle with the plums and toasted almonds. Roll the dough up tightly like a Swiss roll. Cut into 12 even slices and arrange in the prepared pan. Brush butter over top of the rolls and bake about 45 minutes or until golden brown.

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    Reviews and Ratings
    Global Ratings:
    (6)

    Reviews in English (5)

    by
    21

    Very nice - this turned out quite delicious. I think the recipe has mistake, though, since 1/4 cup of baking powder is a LOT!! I used only 1 tsp. I also accidentally used too little of the cream cheese and the dough felt like it needed more stickiness - either more cream cheese or an egg. Also, didn't have the plum butter so I used home made pear-sauce (like apple sauce). It was a lot of work - rolling it up is not easy and in the future, I would use baking paper underneath to help support it. All and all, though, lot of fun and a good recipe. Thanks!  -  08 Apr 2008  (Review from Allrecipes USA and Canada)

    by
    13

    We like to try German recipes and enjoyed this one. A few thoughts about it: 1) I figured that the typo for 1/4 cup baking powder probably meant 1/4 tsp. 2) Next time I would beat the cream cheese with the sugar and cinnamon before adding the oil and milk to get a smoother mixture. 3) I was trying to be authentic to this German recipe and searched for plum butter, but could not find it. I used a 9 oz jar of organic plum fruit spread from Italy--next time I would use a more economical choice like a common jam or even apple jelly. The plum spread kind of disappeared among all the diced plums anyway. 4) Since I don't have much experience cooking with plums, I peel them as I would if cooking with pears or apples...I'm not sure if this is necessary. 5) Usually I don't add extra sweetness or a glaze to recipes, but I felt that a glaze made these rustic rolls much more attractive and added a tiny bit of sweetness just on the outside. 6) This needed to bake much longer...about 75 minutes total. 7) The dough was not very tender even though I did not overwork it. I would not add the full 4 cups of flour right away next time. Another reviewer thought adding an egg would help make the dough stickier and that may also help tenderize and rise the dough.  -  25 Sep 2010  (Review from Allrecipes USA and Canada)

    by
    7

    It's really delicious!  -  16 Nov 2007  (Review from Allrecipes USA and Canada)

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