Indulge in the rich flavors of Germany with this traditional Zwetschekuchen recipe. Made with juicy plums and a buttery crust, this tart is a delightful dessert or tea-time treat. The sweet and tangy plum filling perfectly complements the flaky pastry base, creating a mouthwatering combination. Served with a dollop of whipped cream or a scoop of vanilla ice cream, this German Plum Tart is sure to please your taste buds. Follow this easy recipe to recreate this classic dessert in your own kitchen.
Ingredients
- For the Crust:
- - 2 cups all-purpose flour
- - 1/2 cup unsalted butter, cold and cubed
- - 1/4 cup granulated sugar
- - 1/4 teaspoon salt
- - 1 egg
- - 1 tablespoon cold water
- For the Filling:
- - 2 pounds plums, pitted and halved
- - 1/2 cup granulated sugar
- - 1 teaspoon ground cinnamon
- For the Streusel Topping:
- - 1/2 cup all-purpose flour
- - 1/4 cup granulated sugar
- - 1/4 cup unsalted butter, cold and cubed
Directions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the flour, sugar, and salt for the crust. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the egg and cold water. Pour the egg mixture into the flour mixture and stir until the dough comes together.
- Transfer the dough onto a floured surface and knead lightly until smooth. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
- While the dough is chilling, prepare the filling. In a bowl, toss the halved plums with sugar and ground cinnamon until well coated.
- In another bowl, combine the flour, sugar, and cold, cubed butter for the streusel topping. Use your fingers to rub the butter into the dry ingredients until crumbly.
- Once the dough has chilled, roll it out on a floured surface into a circle large enough to fit a 9-inch tart pan. Gently transfer the rolled-out dough onto the tart pan and press it into the bottom and sides.
- Arrange the plum halves, cut side up, on top of the dough in a decorative pattern. Sprinkle the streusel topping evenly over the plums.
- Place the tart pan on a baking sheet and bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the plums are soft and bubbling.
- Remove the tart from the oven and let it cool for at least 15 minutes before serving.
- Serve the Zwetschekuchen warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.
- Enjoy the delicious taste of this traditional German Plum Tart!
