Dang, this German Plum Tart is pretty. Almost too pretty to eat…almost. I have been dying to make this for the past month, ever since we signed the paperwork to our house. This house has the ugliest group of trees in the back that you’ve ever seen, but once a year, in the late summer, they produce the most beautiful and flavorful fruit – it puts me in awe.
These trees, which are not well maintained, continue to produce these gorgeous plums. There are probably 4 different types of plums, but the ones that grow the best are the purple plums and the golden plums, which I have recently learned are called Mirabelle plums. Check out the tree I get to pick from,
There are so many plums and no one picks them, except for me of course. We have two trees like this, but this one is the best, the other one is not quite ready. We went a couple of weeks without rain and I don’t think that did the trees any favors. We have apple trees too. Give me a couple of months and I’ll have some good apple recipes coming your way.
As soon as I saw these, I knew I had to make a tart. Considering we haven’t had any of our stuff from The States delivered yet, I am minus a tart pan. However, what can you find in every grocery store? These cake tart shells, they are very common here. In the U.S. you will find these near the produce section, close to the bakery if your store sells them. They taste somewhere between a sponge cake and an angel food cake.
My kids were so excited when I mentioned this idea, they were all in. Oh, and we just happen to have a blackberry bush in our backyard as well, so I grabbed a few of those for this, but you can just do plums.
Your plums won’t be as small as mine. Plums in the U.S. are much bigger, so you could just cut those plums in half and go in circles with your half-moons.
This is also a great way to let the kids have some autonomy in the kitchen. I let them take the lead on how we should put the plums on. I was a little worried at first about handing over creative control, but I think they did a great job.
They love being creative and it makes them feel like they contributed to our meals too.
Look at that concentration. They have been watching too much Kids Baking Championship. This one is waiting for my mixer to get here so we can make some macarons – her favorite.
I’m a huge fan of getting fruit in with dessert. This vessel for fruit delivery just happened to be this tart shell. It’s definitely not something I will make all the time – you know me, fresh is best – but this was an amazing dessert for my kids to take control over and make their own. Sometimes, it’s worth the store bought to give them more confidence in the kitchen.
Please excuse me while I go pick more plums. Enjoy!
- 1 pre-baked tart shell
- 8 ounces low fat cream cheese, softened
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 1 pound plums - different varieties if you can find them
- 10 blackberries
- In a small mixing bowl, add cream cheese, brown sugar and cinnamon
- Whip until soft and spreadable
- Spread onto the pre-baked crust
- Cut plums into slices that can be easily arranged around the tart shell
- Arrange the plum on top of the cream cheese, either in circles or in rows
- Serve immediately, or cover and chill - this tastes better at room temperature