Recipe adapted from
My Berlin Kitchen (Viking) by
Luisa Weiss.
One could argue (and if you’re German, win the argument) that this is more of a cake than a tart, which is what Luisa calls it. In her original recipe, she tops the cake with 3 tablespoons of sugar mixed with 2 teaspoons of ground cinnamon, but says it’s also common in Germany to use a streusel topping. So that’s what I did. However if you want to make the original recipe Luisa presented it as, drizzle 3 tablespoons of melted butter over the plums and sprinkle them with the cinnamon sugar rather than use the streusel topping, in Step #5.
This tart is on the less-sweet side because prune plums aren’t super-sweet although they are traditional for this pastry. Prune plums are also less-juicy than regular plums and I’m looking forward to trying it with other varieties, when they’re in season.