Best 2 German Plum Tart Recipes
**Indulge in a Culinary Journey with German Plum Tart: A Symphony of Sweetness and Simplicity**
Embark on a delightful culinary adventure with the German Plum Tart, a classic dessert that captures the essence of rustic charm and wholesome flavors. This beloved tart, also known as Zwetschgendatschi, hails from the heart of Germany and has captivated taste buds for generations. With its inviting aroma of ripe plums and a crispy, buttery crust, this delectable treat promises a symphony of sweetness and simplicity in every bite.
Our collection of German Plum Tart recipes offers a range of variations to suit every palate and occasion. From the traditional recipe that showcases the natural goodness of plums to creative interpretations that incorporate unique ingredients and flavors, there's something for every home baker. Whether you prefer a classic lattice top or a simple streusel topping, these recipes guide you through the process of creating a perfect German Plum Tart that will impress your family and friends.
So, gather your ingredients, preheat your oven, and prepare to embark on a culinary journey that celebrates the beauty of fresh plums and the art of traditional German baking. Let's dive into the world of German Plum Tarts and discover the secrets behind this timeless dessert.
GERMAN PLUM TART
The buttery crust of this fruit-filled treat melts in your mouth. You can substitute sliced apples or peaches for the plums with great results. I've used this crust with blueberries, too. -Helga Schlape, Florham Park, New Jersey
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter and 3 tablespoons sugar until light and fluffy. Beat in egg yolk. Gradually add flour, 1/4 cup at a time, until mixture forms a soft dough. Press onto the bottom and up the sides of a 9-in. pie plate., Arrange plums, skin side up with edges overlapping, in crust; sprinkle with remaining sugar. Bake at 350° for 35-45 minutes or until crust is golden brown and fruit is tender.
Nutrition Facts : Calories 237 calories, Fat 13g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 117mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
ZWETSCHEKUCHEN (GERMAN PLUM TART)
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.
Provided by Shanda
Categories World Cuisine Recipes European German
Time 5h15m
Yield 12
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- Bake in the preheated oven until the plums are bubbling hot and the crust starts to brown, about 45 minutes.
- Allow the tart to cool, and sprinkle with 1 tablespoon of sugar before serving.
Nutrition Facts : Calories 450.6 calories, Carbohydrate 68.3 g, Cholesterol 105.8 mg, Fat 17.6 g, Fiber 2.8 g, Protein 6.8 g, SaturatedFat 10.3 g, Sodium 122.8 mg, Sugar 34.7 g
Tips:
- Use ripe, flavorful plums. This will ensure that your tart has the best possible flavor.
- Don't overwork the dough. Overworking the dough will make it tough. Mix it just until it comes together.
- Chill the dough before rolling it out. This will make it easier to work with and less likely to tear.
- Use a sharp knife to slice the plums. This will help to prevent them from tearing.
- Don't overcrowd the tart pan. Leave some space between the plums so that they can cook evenly.
- Brush the plums with melted butter before baking. This will help them to brown and caramelize.
- Serve the tart warm or at room temperature. It is also delicious served with a dollop of whipped cream or ice cream.
Conclusion:
This German plum tart is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and tangy plums are perfectly complemented by the buttery crust. Whether you serve it warm or at room temperature, this tart is sure to be a hit. It's a great way to use up fresh plums and a perfect dessert for a summer gathering.
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