Print

Zwetschekuchen (German Plum Tart)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Zwetschekuchen (German Plum Tart) is a traditional German dessert made with a buttery, crumbly crust topped with sweet, slightly tart Italian prune plums. The plums bake into a jammy filling that pairs perfectly with the delicate dough, making this dessert a favorite during plum season.

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)

Instructions

  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.
  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.
  4. Roll out the dough: Once the dough is chilled, lightly flour a surface and roll it 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. Pack them closely together as they will shrink slightly during baking.
  6. Bake the tart: Bake the Zwetschekuchen for about 40-45 minutes, or until the crust is golden brown and the plums are soft and caramelized.
  7. Cool and serve: Let the tart cool for at least 15 minutes before removing it from the pan. Slice and serve warm or at room temperature.

Notes

For a crunchy topping, add a streusel made from flour, sugar, butter, and cinnamon before baking.

Try using different fruits like peaches or apricots if plums are out of season.

For a vegan version, replace the butter with plant-based margarine and use flax eggs as substitutes.

Nutrition

Find it online: https://justsosavory.com/zwetschekuchen-german-plum-tart/