Quetschentaart

Prepare the Dough

In a large bowl, combine the flour and sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.

Add the egg yolk and mix until just combined. If needed, add cold water one tablespoon at a time until the dough holds together.

Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Filling

In a medium bowl, toss the sliced plums with sugar, cornstarch, cinnamon, and lemon juice. Set aside.

Assemble the Tart

Preheat your oven to 375°F (190°C).

On a lightly floured surface, roll out the chilled dough to fit a 9-inch (23 cm) tart pan. Carefully transfer the dough to the tart pan, pressing it into the edges and trimming any excess.

Prick the bottom of the dough with a fork to prevent bubbling.

Arrange the plum slices evenly over the dough.

Bake

Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the plums are tender and bubbling.

Cool and Serve

Allow the Quetschentaart to cool before slicing. It can be served warm or at room temperature.