Zwetschekuchen (German Plum Tart) Recipe - Allrecipes.com
  • READY IN 5+ hrs

Zwetschekuchen (German Plum Tart)

Recipe by  

"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 Edit and Save

Original recipe makes 1 9-inch tart Change Servings
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  • PREP

    30 mins
  • COOK

    45 mins
  • READY IN

    5 hrs 15 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 17, 2010

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

 
Most Helpful Critical Review
Oct 04, 2010

I did not care for this.

 

9 Ratings

Nov 02, 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 make sugar crumbes to put on top.

 
Sep 20, 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.

 
May 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 much? My mothers was not as fluffy and would like to make it more that way. Thanks in advance for any help.

 
Feb 08, 2013

Couldn't find plums - used mixed berries instead.

 
Jan 09, 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 - 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.

 
Aug 30, 2012

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

 

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Nutrition

  • Calories
  • 451 kcal
  • 23%
  • Carbohydrates
  • 68.3 g
  • 22%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 123 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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