Disclaimer: I have given you this recipe once before. (Plum Tart). But today I took pictures while making a Plum Kuchen (original name for this recipe), and I thought I would share it again. It is so good. Also today, I used nectarines instead of plums (They were about $2.00 a pound cheaper than the plums). Any stone fruit will work in this kuchen.
I have had this recipe a long long time. (Close to 40 years) I love this recipe. I think I got it shortly after we returned from Germany – Kuchen is German. It is a simple fruit tart that is mainly fruit. That is why I like it. It is also so very easy to make. I really, really, really like it! (Do you understand – I like it!) Enough!
Using melted butter, vinegar, flour, and a little sugar you make a pastry crust that you press into the bottom of a tart or pie pan. Doesn’t get any easier that that. 
Prick the bottom of the crust and pre-bake it.
While the crust is baking, cut up the fruit in eights or smaller if the fruit is large.- the recipe uses plums, but any stone fruit will work. ( I used nectaurines today.) You don’t even have to peel the fruit.
When the pastry crust has cooked, remove it from the oven and sprinkle a little flour over the crust.
Arrange fruit in a pretty pattern – or a not so pretty pattern as I have done – over the pre-baked crust. (Either way it will taste divine- so don’t stress over it.) Combine sugar, and cinnamon. I used less than a half -cup of sugar today, and it was plenty sweet. Sprinkle sugar mixture over fruit. Beat eggs well with a little water and spread over fruit and sugar as evenly as you can. I use a spoon to spread the eggs over the fruit.
Bake and enjoy! I put this recipe in the dessert category, but this would be great for breakfast.
This is beyond delicious, and your home will smell divine. The only trouble is – it won’t last long, and then you will wish for more.
Blessings to you and yours,
P.S. For the Royal Tea, I made these as mini-tarts. We called them Little Jack Horner Tarts. They were made in mini-cupcake pans, and the fruit was diced rather than sliced.
Ever-Lovin’ suggests using a sharp knife to slice the kuchen. A sharp knife will help cut through the peelings.
Plum Kuchen
By Published: October 2, 2012
- Yield: 1 tart (6-8 Servings)
An easy and delicious fruit tart
Ingredients
- Crust
- 1/2 cup butter melted
- 1 tablespoon white vinegar
- 2 tablespoon sugar
- 1 1/4 cup flour
- Filling
- 8 plums cut in eighths - I use more sometimes depending on the size of the plums
- 2 tablespoons flour
- 1/2-1 cups sugar I use1/2 cup or less depending on the sweetness of the plums
- 1 teaspoon cinnamon
- 2 eggs well beaten
- 1 tablespoon water
Instructions
- Pre-heat oven to 400F degrees Grease or spray with cooking spray a 10 inch tart or pie pan
- DIRECTIONS FOR PASTRY
- Combine butter and vinegar
- Add sugar and flour and mix well
- Press dough evenly into a 10 inch quiche/tart pan or a pie pan. Press half-way up the sides. Prick bottom with fork
- Bake pastry at 400 degrees for 10 minutes.
- DIRECTIONS FOR FILLING
- Sprinkle pre-baked pastry with flour
- Arrange plums evenly in the pastry shell. Arrange side-by-side overlapping slightly
- Combine sugar and cinnamon. Sprinkle over plums
- Beat together eggs and water until well blended. Carefully spread eggs over the plums. Cover surface an evenly as you can.
- Bake at 400 degrees for 30 minutes intil top is lightly browned
- You can use any stone fruit for this kuchen. Serve with whipped cream if desired.