I was lucky enough to get this recipe from my cousin Alan’s mother, Vera.

She is a lovely lady, born and raised in Germany. Her cooking and baking skills are amazing! She is the real deal and has authentic European knowledge.

She cooks without measuring, so it is quite a challenge trying to get a recipe from her. For this recipe, I made her simplify the ingredients so I could pass it on to you. Little did I know, when she  grew up in Germany, they weighed all the ingredients!

When I tried this recipe myself, it was difficult to convert it to the exact measurements that were necessary for me to bake it. After many phone calls to Vera, I succeeded! 

The season for these Italian plums used in this recipe is very short. When I tried to find them in my market they were called, “plum apricots”. If you can not find them, I am sure you could use apricots, apples or small peaches instead. 

Whatever you use, be sure to try this recipe. It is easy and so delicious!

Ingredients for the Tart

5 pounds Italian plums (also known as plum apricots), pitted and cut open almost to the bottom, but not all the way.

2 cups of flour
1/2 cup of sugar
1 egg
1 stick of margarine or butter, room temperature
1 tsp. vanilla
1 1/2 tsp. baking powder
Pinch of salt
1/2 tsp. milk if needed

Place all ingredients in a bowl, with the exception of the milk.

With your hands, gently knead mixture together. If the ingredients are not molding into dough or if they are dry, add the milk and continue to mix.

Roll up dough and place into  the refrigerator for 1/2 hour.

Set oven to 375.

Grease baking pan with margarine or butter, including the sides.

When dough is ready, press onto baking pan, including the sides.  You can use a rolling pin or the side of a glass to help you.

Put plums in rows onto dough, alternating them. (For example, place plums vertically for the first row and horizontally for the second row).

Bake for 30-40 minutes, on the bottom rack in oven. Start checking tart at 30 minutes. You want the dough to be a caramel-like color.

Let cool. Sprinkle sugar over tart.

Eat and be happy!

It’s that simple!