Zwetschekuchen (German Plum Tart)

Why You’ll Love This Recipe

Zwetschekuchen is the perfect blend of sweet and tangy flavors, with a crisp, buttery crust that melts in your mouth. The Italian prune plums provide a deep, rich flavor and turn jammy as they bake, while the simple dough enhances the fruit’s natural sweetness. The combination of lemon zest and cinnamon gives it a fragrant, warm aroma, making it a delightful dessert that’s as beautiful as it is delicious. It’s a great way to make the most of fresh, in-season plums!

Ingredients

• 4 cups all-purpose flour
• 1 ⅓ cups white sugar
• 1 teaspoon grated fresh lemon zest
• 1 pinch ground cinnamon
• 1 cup butter, cut into chunks
• 2 large eggs
• 2 large egg yolks
• 1 teaspoon water (if needed)
• 3 pounds Italian prune plums
• 1 tablespoon white sugar (or to taste)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the dough: In a large bowl, combine the flour, 1 ⅓ cups sugar, lemon zest, and cinnamon. Add the butter and mix until the dough is crumbly. You can use a pastry cutter or your hands to work the butter into the flour. Add the eggs and egg yolks, mixing until the dough comes together. If the dough is too dry, add 1 teaspoon of water to help it form a cohesive mass.
2. Chill the dough: Wrap the dough in plastic wrap and refrigerate it for about 30 minutes. This will make it easier to roll out and prevent it from shrinking during baking.
3. Prepare the plums: While the dough is chilling, preheat your oven to 350°F (175°C). Wash the plums, slice them in half, and remove the pits. Slice each plum half into smaller pieces, depending on your preferred tart size. Sprinkle the plums with 1 tablespoon of sugar and toss gently to coat. Set aside.
4. Roll out the dough: Once the dough is chilled, lightly flour a surface and roll the dough out to fit a 9-inch tart pan, leaving a small overhang. Press the dough into the pan and trim off any excess.
5. Assemble the tart: Arrange the sliced plums in a circular pattern on top of the dough, layering them evenly. Make sure to pack the plums closely together, as they will shrink slightly as they bake.
6. Bake the tart: Bake the Zwetschekuchen in the preheated oven for about 40-45 minutes, or until the crust is golden brown and the plums are soft and beginning to caramelize.
7. Cool and serve: Let the tart cool for at least 15 minutes before removing it from the tart pan. Slice and serve warm or at room temperature.

Servings and Timing

• Servings: 8
• Prep time: 20 minutes
• Cook time: 45 minutes
• Total time: 1 hour 5 minutes

Variations

• Other Fruit Options: You can substitute the Italian prune plums with other stone fruits like peaches, nectarines, or apricots if plums aren’t in season.
• Almonds: Add a few slivers of almond slices on top of the plums for added crunch and flavor.
• Vegan Version: Replace the butter with plant-based margarine and use flax eggs or a vegan egg substitute for the eggs.

Storage/Reheating

• Storage: Store leftover Zwetschekuchen in an airtight container at room temperature for up to 3 days. If you want to store it for a longer period, refrigerate it for up to a week.
• Reheating: Reheat slices of the tart in the oven at 350°F (175°C) for 10-15 minutes to warm it through. You can also microwave individual slices for 20-30 seconds.

FAQs

1. Can I make the dough ahead of time?

Yes, you can make the dough a day in advance and store it in the fridge. Just make sure to wrap it tightly in plastic wrap.

2. Can I use frozen plums for this tart?

Fresh plums are ideal, but if you need to use frozen plums, be sure to thaw and drain them first to avoid excess moisture that could affect the crust.

3. How can I make the crust flakier?

For a flakier crust, make sure the butter is cold when you mix it into the flour, and avoid overworking the dough. The less you handle the dough, the flakier the result.

4. Can I add a streusel topping to this tart?

Absolutely! You can add a streusel topping made from flour, sugar, butter, and a pinch of cinnamon before baking for extra texture and sweetness.

5. Can I use a different type of sugar?

While the recipe calls for white sugar, you can experiment with brown sugar for a slightly richer flavor or even coconut sugar for a more natural alternative.

6. How do I prevent the crust from becoming soggy?

Make sure to pre-bake the crust slightly if you’re worried about sogginess, or try using a layer of almond meal or crushed graham crackers underneath the plums to help absorb moisture.

7. Can I freeze Zwetschekuchen?

Yes, you can freeze the baked tart for up to 3 months. Just be sure to wrap it well in plastic wrap and foil before freezing. Thaw it in the fridge overnight before serving.

8. Is Zwetschekuchen traditionally served with whipped cream?

Yes! Whipped cream or vanilla ice cream makes a great accompaniment to Zwetschekuchen for an extra indulgent treat.

9. Can I use a different type of crust?

Yes, you can use a pre-made pie crust or puff pastry if you prefer a shortcut version, but homemade shortcrust pastry yields the best results.

10. Can I use regular plums instead of Italian prune plums?

Yes, you can use regular plums, but Italian prune plums are ideal for this tart because they hold their shape better when baked and provide a more intense flavor.

Conclusion

Zwetschekuchen is a timeless German dessert that celebrates the natural sweetness and tartness of plums, perfectly complemented by a buttery, crumbly crust. Whether you enjoy it as an afternoon treat with a cup of tea or as a standout dessert at a gathering, this tart is sure to impress. With its simple ingredients and delightful flavors, Zwetschekuchen is a wonderful way to enjoy the bounty of plum season.

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