Plum Biscuit Tart

We channeled our editor’s grandmother’s classic plum kuchen for this easy yet impressive treat.

Plum Biscuit Tart
Yields: 1 (13×9-inch) tart
  • 1¼ cups all-purpose flour
  • ½ cup sugar, divided
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¼ cup cold unsalted butter, cubed
  • ¼ cup whole milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 pound fresh plums, sliced
  • ⅓ cup strawberry preserves
  • ¼ cup unsalted butter, melted
  1. Preheat oven to 350°. Spray a 13×9-inch rimmed baking sheet with baking spray with flour.
  2. In a medium bowl, whisk together flour, ¼ cup sugar, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly.
  3. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture, stirring until combined. Drop mixture by spoonfuls onto prepared pan, and spread evenly using well-oiled hands. Place plums in three rows on top of crust.
  4. In another small bowl, stir together strawberry preserves, melted butter, and remaining ¼ cup sugar. Spread preserves mixture onto plums.
  5. Bake until crust is golden brown, about 40 minutes. Serve warm or at room temperature.