Zwetschekuchen (German Plum Tart)

Made  times
alemana 3

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


5 h 15 m servings 451 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 451 kcal
  • 23%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 68.3g
  • 22%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until the plums are bubbling hot and the crust starts to brown, about 45 minutes.
  5. Allow the tart to cool, and sprinkle with 1 tablespoon of sugar before serving.


  1. 9 Ratings

Most helpful positive review

My german mother (and grandmother) always added a struesel topping for added goodness and then a dusting of powdered sugar.

Most helpful critical review

I did not care for this.

Most helpful
Most positive
Least positive

My german mother (and grandmother) always added a struesel topping for added goodness and then a dusting of powdered sugar.

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...

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.

I did not care for this.

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...

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 ...

Couldn't find plums - used mixed berries instead.

Dough was too thick/high; traditionally known as thinner base

Other stories that may interest you