Recipe by alemana
"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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1 1/3 cups
grated fresh lemon peel
butter, cut into chunks
water, if needed
Italian prune plums
white sugar, or to taste
My german mother (and grandmother) always added a struesel topping for added goodness and then a dusting of powdered sugar.
I did not care for this.
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 make sugar crumbes to put on top.
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.
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 much? My mothers was not as fluffy and would like to make it more that way. Thanks in advance for any help.
Couldn't find plums - used mixed berries instead.
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 - it was anything but! Froze the lattice top pie and reheated before serving - still tasted as good as the one we ate fresh. Highly reccommended.
Dough was too thick/high; traditionally known as thinner base
* Percent Daily Values are based on a 2,000 calorie diet.
Zwetschekuchen (German Plum Tart)
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 159
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