Zwetschgendatschi (Bavarian Plum Tart)
by Jay Wadams
Zwetschgendatschi, sometimes known as Plfaumenkuchen or Zwetschgenkuchen is a deliciously fruity German plum slice with origins in the Bavarian town of Augsburg. With sweet prune plums on a tender pastry base, topped with cinnamon sugar, this Bavarian speciality is a wonderful late summer treat.
Ingredients
- 100 g unsalted butter softened
- 50 g white sugar
- 1 egg room temperature
- pinch salt
- zest of 1 lemon
- 200 g plain or all-purpose flour
- ½ tsp baking powder
- 1 kg prune plums
- 1 Tbsp breadcrumbs
for the cinnamon sugar glaze:
- 2 Tbsp sugar
- 1 tsp cinnamon
to serve:
- whipped cream
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- MAKE THE PASTRY: In the bowl of a stand mixer with the paddle attachment fitted, beat the butter, sugar, egg, salt and lemon zest until well combined. Sift over the flour and baking powder and stir gently to form a soft dough. If the dough is very wet or sticky, add a little flour, 1 tablespoon at a time until the dough is smooth and supple. Wrap in clingfilm and chill while you prepare the plums.
- PREPARE THE PLUMS: Heat the oven to 180°C / 350°F / Gas 4. Wash the plums, halve them and remove the stones. Take the dough from the fridge and roll out on a piece of lightly floured baking paper to the size of your baking dish, I suggest approx. 25cm x 35cm or a ¼ sheet pan.
- LAYER THE PLUMS: Use the baking paper to lift the dough into the baking dish, sprinkle over the breadcrumbs, then arrange the plums on top. The technique is to cut a slit through the middle of each plum half from base to stem end leaving them just barely attached. Line the plums up in rows, resting each new row vertically on the last. See pictures if you are unsure.
- BAKE: Bake in the preheated oven for 45-50 minutes until the plums are golden yellow and slightly scorche,d and the pastry is firm. Meanwhile, make the cinnamon sugar glaze by stirring the sugar two tablespoons of water and cinnamon together in a small saucepan, heating gently until the sugar has dissolved.
- BRUSH WITH CINNAMON SUGAR GLAZE: When the Zwetschgendatschi is cooked, remove from the oven and brush all over with the cinnamon sugar glaze.
- SERVE: Allow to cool then slice and serve with plenty of whipped cream.
Notes
Imperial and cup measurements are approximate. For best and most accurate results I use and recommend an inexpensive digital kitchen scale like the one below.
Nutrition
Serving: 1slice | Calories: 285kcal | Carbohydrates: 43g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 46mg | Potassium: 237mg | Fiber: 3g | Sugar: 21g | Vitamin A: 775IU | Vitamin C: 12mg | Calcium: 37mg | Iron: 2mg