My German Grandmother used to make this all the time! I think traditionally it is made with Apples but O-Mommy always used fresh Plums, in season or Plum Jam when they weren’t in season. She also used Apricots or Peaches when in season. Plum Gitterkuchen is my fave! Apple is a close second though!

2 cups Flour
1/2 cup Sugar
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 cup Butter, at room temperature
1/4 cup milk
1 large Egg
1 teaspoon Vanilla

Preheat oven to 375F (190C)
Lightly spray a  24cm Tart/Quiche pan with Vegetable Oil spray; set aside.

Mix flour, sugar, baking powder and salt together.
Make a well in the centre; into the centre add butter, milk, egg and vanilla.
Mix together using your hands.
Turn out onto lightly floured surface and knead for a few minutes.
Roll dough out to 24 cm circle 1.25cm thickness, and place in prepared pan.

Spread a thin layer of jam , over the dough. Or layer with fresh fruit; Italian Plums, pitted and halved, Fresh Peaches, pitted, peeled and sliced, Apricots, pitted and halved.

Bake in preheated 190C oven for 25 – 30 minutes.
Remove from oven to cool.
Serve warm with a dusting of icing sugar or a drizzle lightly with a glaze.

Warm out of the oven with a scoop of Vanilla Ice Cream? The best! Brings back memories of the summer I spent sitting in the kitchen of the big old farm house in the eastern Townships in Quebec!

*NOTE: I change things up on the spur of the moment sometimes. I had watched a youtube vid on gittekuchen because O-mommy’s recipe looked..off. The vid was in German so I didn’t understand a word of it! But I did like the coconut (or it could have been ground almonds, which would also work nicely) and slivered almonds that the presenter sprinkled on top before adding the lattice.

**Secondly, I couldn’t find my flan pan (somethings just seem to disappear after years in boxes; maybe my flan pan decided it would move onto a better cupboard and actually get used more than once every 10 years!)  I used a 25cm springform pan which worked very well other than having to fuss with the “fluted” edge a bit.