Prune Plum Tart

Late season, tart-tasting plums are called Zwetschgen in Germany. A similar, though milder, variety is available in North America under the name “prune plum.” They usually turn up in the supermarkets around the first days of September. As a native Swabian, I am particularly partial to this tart, since it is a Swabian speciality. This attractive tart can be made either with a yeast dough or a Mürbteig base and has the traditional streusel topping.

Preheat oven to 425˚F.

Tart:

10-inch springform pan, lined with rich tart pastry

1. Choose from any of the rich tart pastry recipes. Flavor with vanilla or lemon peel.

2. Refrigerate while preparing the plums and topping.

Streusel:

½ cup plus 2 tablespoons unsalted butter, chilled

⅔ cup sugar

1¾ cups flour

½ teaspoon vanilla extract

1 teaspoon cinnamon

or

grated peel of ½ lemon

1. Cut the butter into quarter-inch slices.

2. Place all ingredients together in a large bowl.

3. Working quickly with one hand so that the butter does not melt, squeeze the butter into the flour and sugar. Pick up handfuls and squeeze-release into the bowl.

4. Continue to squeeze and release until all flour and sugar is incorporated into butter and the streusel is loose and crumbly. Refrigerate mixture.

Filling:

2½ pounds firm prune plums

½ cup medium-ground blanched almonds or fresh bread crumbs

1. Wash and dry plums. Slice down one side only of the plum and remove the stone. Set aside. (Note: if your plums are very juicy, prebake the pastry shell before filling it. Adjust baking temperature to 400˚F and bake the tart for only 30 to 35 minutes).

2. Spread nuts or bread crumbs in the pastry shell.

3. Open the plums like little books and arrange them in the shell in concentric rings, standing upright, supporting each other. This allows you to pack them tightly into the pastry shell.

4. Hold a handful of streusel over the plums and break large pieces with your fingers into pea-sized lumps (this does not have to be exact; but make sure there are lumps and the streusel is not reduced to powder).

5. Repeat until the topping is evenly distributed over the plums.

6. Bake immediately on the lowest rack of a preheated 425˚F oven for 15 minutes. Then turn heat to 400˚F and bake for 30 minutes more, or until the topping is golden brown.

7. Cool in the pan for 10 minutes. Unbuckle the rim of the pan and wait another 10 minutes before unmolding it onto a cake rack to cool thoroughly.

Serving Suggestions: Serve each piece with a spoonful of Schlagsahne (whipped cream).