ZWETSCHGENKUCHEN
Steps:
- To make the crust using a food processor, fitted with a metal blade, pulse the flour, salt, and 1 tablespoon of the sugar together. Cut the butter or margarine into small pieces, add to the bowl, and process until crumbly. Add the egg yolk and process until a ball is formed, adding more flour if necessary.
- To make the dough by hand, use your fingers or a pastry blender to work the butter or margarine into the flour, salt, and 1 tablespoon sugar until the mixture resembles coarse breadcrumbs. Add the egg yolk and work the dough into a ball.
- Remove the dough from the bowl, dust with flour, and pat into a flattened circle. Cover with plastic wrap and refrigerate for at least a half hour. When you are ready to make the crust, dust your hands and the dough with flour. Place the dough in the center of a 9-inch pie plate and with your fingers gently pat in out to cover the bottom and go up the sides.
- Preheat the oven to 400°F.
- Prick the crust with the tines of a fork in several places and prebake the crust on the middle rack for 10 minutes. Remove the curst from the oven and let it cool slightly. Turn the oven down to 350°F.
- Pit and cut the plums into fourths. Sprinkle the breadcrumbs on the dough, then spoon the apricot preserves on top and drizzle with the brandy. Place the plum quarters on the crust in a circle so that each overlaps the next and they eventually form a spiral into the center. Sprinkle with cinnamon and the remaining sugar. (At this point, if you wish, you can wrap and freeze the tart, to bake it later. Just remove the pie from the freezer one hour before baking.)
- Place the tart in the oven and bake about 30 to 40 minutes or until the crust is golden brown and the plums are juicy. Remove from the oven. Just before serving, sprinkle with confectioners' sugar.
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Santosh Pun
[email protected]Avoid this recipe at all costs!
Nouman Sheikh
[email protected]This is the worst Zwetschgenkuchen recipe I have ever tried. The crust was like cardboard and the plums were mushy.
Rana Bhai Rana
[email protected]I would not recommend this recipe to anyone. It was a waste of time and ingredients.
Michael Mullins
[email protected]This recipe was a complete disaster! The kuchen never rose, and the plums were completely burnt.
keira denning
[email protected]I was disappointed with this recipe. The kuchen was bland and the crust was soggy.
Ali Shex
[email protected]The plums in my kuchen were a bit too tart. I think I'll try using a different variety of plums next time.
Irshad Ahmad
[email protected]I followed the recipe exactly, but the crust turned out too hard. I think I might have overmixed the dough.
Adonichan Tesfu
[email protected]The kuchen was a bit dry, but the flavor was good. I think I'll try adding a bit more butter or oil to the batter next time.
Valerie Robinson
[email protected]This Zwetschgenkuchen was a bit too sweet for my taste, but it was still very good. I think next time I'll use less sugar in the batter.
Samir Sina
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of plums, but I'm so glad I did! The kuchen was surprisingly delicious. The plums were perfectly tart and sweet, and the crust was flaky and buttery. I will definitely be making this r
Faltu Masud
[email protected]This recipe is a keeper! The kuchen was delicious, and it was so easy to make. I'll definitely be making it again soon.
Cecile Stewart
[email protected]I've tried many Zwetschgenkuchen recipes, but this one is by far the best. The crust is crispy and the plums are perfectly tart and sweet. I will definitely be making this recipe again and again.
Md akram Khan
[email protected]I followed the recipe exactly, and the cake turned out perfectly. The crust was flaky and the plums were juicy and flavorful. I highly recommend this recipe!
Touhid Tv
[email protected]This Zwetschgenkuchen was a hit at my party! Everyone loved the combination of the sweet plums and the tart crust. I will definitely be making this recipe again.
Daquano Houston
[email protected]I love this recipe! It's so simple to make, and the results are always delicious. I usually add a bit of vanilla extract to the batter, which gives the cake a lovely flavor.
Lauren McDonald
[email protected]This was my first time making Zwetschgenkuchen, and I'm so glad I tried it! The recipe was easy to follow, and the cake turned out beautifully. The crust was crispy and the plums were juicy and flavorful.
Ekwon Lo
[email protected]I've made this recipe several times now, and it always turns out perfectly. The kuchen is moist and flavorful, and the plums add a delicious pop of sweetness and tartness.
Ashlee Michelle
[email protected]This Zwetschgenkuchen recipe was a delight! The crust was flaky and buttery, and the plums were perfectly tart and sweet. I added a sprinkle of cinnamon to the plums before baking, which gave the cake a lovely warm flavor.