Plum Kuchen

This is a simple but delicious German plum tart. Serve with a dollop of cream or ice cream. If you use prune plums, use about 16 and slice them in half.



  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter
  • ¼ cup cold water


  • 6 to 8 large red or black plums, halved and pitted
  • ½ cup sugar
  • ½ teaspoon cinnamon


  • 2 large eggs
  • 1 cup whipping cream
  • 1 tablespoon honey


Preheat oven to 400 F. Line a 9-by-13-inch baking pan with parchment paper.

Combine flour, sugar and salt in a large bowl. Cut in butter until mixture resembles coarse meal. Sprinkle in enough water to absorb flour so that it begins to look like pastry dough, but do not bring it together into a ball. Pat dough into prepared pan and prick all over with a fork.

Slice plums about ½-inch thick. Arrange plums in overlapping lines over top of dough. Combine sugar and cinnamon in a small bowl and sprinkle over plums. Bake for 15 minutes.

Beat together eggs, cream and honey in a bowl. Drizzle over plums.

Return pan to oven and bake for 40 minutes or until custard is golden and fruit is soft. Serve warm or cool. Serves 8