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My review
Zwetschekuchen (German Plum Tart)
Shanda
"This is the plum cake or tart that my Grossmutter made. It is delicious, and any fruit can be substituted for the plums. Therefore it is a seasonally great! It's a Southern German dessert from the Zweibrucken area. My daughter requested this for her 'birthday cake' when she turned 7; it was a hit at her party! Top with whipped cream. My personal favorite version is to alternate plum and nectarine slices."
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Ingredients
5 h 15 m servings 451 calsOriginal recipe yields 12 servings (1 9-inch tart)
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Directions
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- Place the flour, 1 1/3 cup of sugar, lemon peel, cinnamon, and butter into the work bowl of a food processor, and process until the mixture turns grainy. Stop the machine, add eggs and egg yolks, and process in the machine until the mixture gathers itself up into one dough ball. If the dough doesn't ball up, stop the machine, sprinkle several drops of water onto the dough, and process again. Place the dough into a covered container and refrigerate at least 3 hours or preferably overnight.
- The next day, preheat oven to 350 degrees F (175 degrees C). Allow the dough to rest at room temperature for about 30 minutes to warm up.
- Roll out the dough on a well-floured surface to make a 9 1/2-inch circle. Dough will be rich and sticky. Scrape up the dough circle, and press into a 9-inch pie dish. Quarter and slice the plums, and place skin sides down onto the dough in a neat ring, starting at the outer edge and working in a neat row towards the center.
- Bake in the preheated oven until the plums are bubbling hot and the crust starts to brown, about 45 minutes.
- Allow the tart to cool, and sprinkle with 1 tablespoon of sugar before serving.
Nutrition Facts
Per Serving: 451 calories; 17.6 g fat; 68.3 g carbohydrates; 6.8 g protein; 106 mg cholesterol; 123 mg sodium. Full nutrition
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Reviews
Read all reviews 89 Ratings
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Most helpful positive review
9/17/2010
My german mother (and grandmother) always added a struesel topping for added goodness and then a dusting of powdered sugar.
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9/17/2010
My german mother (and grandmother) always added a struesel topping for added goodness and then a dusting of powdered sugar.
10/30/2010
It is important to use ripe Plums! Otherwise it will taste sour, most People dont know how good Plums can taste because they are eating sour unripe Plums. Also for added sweetness its typical to...
9/17/2010
This is a terrific dessert! I remember having this type of pastry when I lived in Germany. I will definitely make this. This pastry is like comfort food.
5/18/2012
Actually I have a question but can't find a place to ask. This is an awesome recipe and love love love it. But I was wondering what to leave out or increase to make the dough not rise quite as m...
1/9/2013
Divine. Had enough pastry and plums to make two pies - one as shown but in larger tin and one lattice topped in 9" pie dish. This is a fantastic pastry - I was worried the bottom would be soggy ...