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Zwetschekuchen (German Plum Tart)
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
315 minutes
Authentic Southern German plum cake/tart passed down from my Grossmutter; versatile recipe for all fruits, perfect for any season. A crowd-pleaser, requested by my daughter for her birthday and loved by all party guests. Top with whipped cream and try with alternating plum and nectarine slices - a delightful twist!
Ingredients:
  • 4 cups all-purpose flour
  • 1.3333333730698 cups white sugar
  • 1 teaspoon grated fresh lemon peel
  • 1 pinch ground cinnamon
  • 1 cup butter, cut into chunks
  • 2 eggs
  • 2 egg yolks
  • 1 teaspoon water, if needed
  • 3 pounds Italian prune plums
  • 1 tablespoon white sugar, or to taste
Instructions:
  • Add flour, 1 1/3 cups of sugar, lemon peel, cinnamon, and butter into the food processor. Pulse until the mixture becomes grainy. Pause, pour in eggs and egg yolks, then process until the dough forms a ball. If needed, add a few drops of water, pulse again. Transfer dough to a covered container, refrigerate for at least 3 hours, or preferably overnight.
  • The following day, preheat the oven to 350°F (175°C) and let the dough rest at room temperature for 30 minutes to warm up.
  • Flatten the rich and sticky dough into a 9 1/2-inch circle on a floured surface. Transfer the dough circle into a 9-inch pie dish. Cut the plums into quarters and slices. Arrange them in a neat ring over the dough, starting from the outer edge and working towards the center.
  • Bake until the plums are bubbling and the crust is golden brown, approximately 45 minutes in the preheated oven.
  • Let the tart cool down and dust with 1 tablespoon of sugar just before serving.

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