Best 4 Zwetschekuchen German Plum Tart Recipes

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**Zwetschekuchen: A Sweet and Tangy German Plum Tart**

Indulge in the delightful flavors of Zwetschekuchen, a traditional German plum tart that combines the sweetness of ripe plums with a buttery, crumbly crust. This classic dessert is a staple in German bakeries and homes, often enjoyed during the late summer and early fall when plums are at their peak. With its vibrant purple plums peeking through a golden crust, Zwetschekuchen is a feast for the eyes and the taste buds. This article presents two variations of this beloved tart: a classic Zwetschekuchen and a modern interpretation with a streusel topping. Both recipes offer step-by-step instructions, ensuring that bakers of all skill levels can recreate this delectable treat in their own kitchens.

Check out the recipes below so you can choose the best recipe for yourself!

ZWETSCHGENKUCHEN



Zwetschgenkuchen image

Provided by Joan Nathan

Categories     Cake     Fruit     Dessert     Rosh Hashanah/Yom Kippur     Apricot     Plum     Fall     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 11

1 cup unbleached all-purpose flour
dash of salt
1/4 cup sugar
1/2 cup (1 stick) unsalted butter or parve margarine
1 large egg yolk
2 teaspoons dried breadcrumbs
1/3 cup apricot preserves
1 tablespoon brandy
2 pounds Italian plums
1/2 teaspoon cinnamon
Confectioners' sugar

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.

ZWETSCHGENDATSCHI (GERMAN PLUM SHEET CAKE)



Zwetschgendatschi (German Plum Sheet Cake) image

Zwetschgendatschi is a classic German plum sheet cake from Bavaria - a short crust pastry, topped with Italian plums. It is traditionally served with vanilla sugar-sweetened whipped cream.

Provided by barbara

Categories     World Cuisine Recipes     European     German

Time 2h

Yield 16

Number Of Ingredients 12

4 ¾ cups all-purpose flour
4 teaspoons baking powder
1 cup white sugar
2 teaspoons vanilla sugar
2 pinches salt
1 ⅓ cups unsalted butter, room temperature and cut into chunks
2 eggs
2 ¼ pounds Italian prune plums, halved and pitted
2 tablespoons white sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, room temperature and cut into chunks
1 tablespoon sliced almonds

Steps:

  • Combine flour and baking powder in a large bowl. Mix in 1 cup sugar, vanilla sugar, and salt. Add 1 1/3 cups butter and eggs. Knead everything into a smooth dough. Shape dough into a ball, press flat, cover, and chill in the refrigerator 1 hour to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with butter.
  • Cut halved plums in half again, without cutting all the way through, so they fan out.
  • Roll pastry dough out on a lightly floured work surface. Line the bottom and sides of the prepared baking sheet with dough. Mix 2 tablespoons sugar and cinnamon together in a bowl.
  • Arrange plums side by side on the pastry dough; very small plums should overlap. Dot plums with 2 tablespoons butter and sprinkle with cinnamon sugar and almonds.
  • Bake in the preheated oven until pastry crust is lightly browned, 30 to 40 minutes. Remove from oven. Allow plum cake to cool, then cut into squares. Serve lukewarm or at room temperature.

Nutrition Facts : Calories 381.4 calories, Carbohydrate 50.8 g, Cholesterol 67.7 mg, Fat 18.1 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 10.9 g, Sodium 153.1 mg, Sugar 20.6 g

PFLAUMENKUCHEN (GERMAN PLUM TART)



Pflaumenkuchen (German Plum Tart) image

This is considered to be THE German fruit tart. Traditionally this is baked on yeast pastry, but the sweet German pastry is also a perfect base. It must be made with cold butter and the dough chilled before using, otherwise there is a tendency to add additional flour, which is a mistake. The crust rises up between the fruits and the delicious juices are absorbed into the pastry.

Provided by pleiad7

Categories     Dessert

Time 1h35m

Yield 1 tart, 6-8 serving(s)

Number Of Ingredients 8

1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
1/3 cup sugar
1 egg, beaten
2 lbs blue Italian plums
1/2 cup powdered sugar

Steps:

  • In a bowl combine flour, baking powder, and salt.
  • Cut in cold butter and and work with the fingers for the pie crust until the butter is the size of peas.
  • Stir in sugar and the beaten egg.
  • Stir with a fork until mixture gathers together. Chill 15 minutes in the freezer.
  • Using a piece of wax paper to prevent the dough from sticking to the hands, press onto the bottom and sides of a greased 13 x 9 inch baking dish.
  • Wash, dry, halve lengthwise, and stone the plums. Stand them on edge in rows very close together on the pastry.
  • Bake at 375 degrees for 50 minutes. Cool, then cover with sifted powdered sugar.

Nutrition Facts : Calories 375.4, Fat 16.8, SaturatedFat 10, Cholesterol 75.9, Sodium 248.3, Carbohydrate 54.4, Fiber 2.7, Sugar 36, Protein 4.4

TRADITIONAL GERMAN PLUM CAKE (ZWETSCHGENKUCHEN)



Traditional German Plum Cake (Zwetschgenkuchen) image

Summer Time is Zwetschgenkuchen time for me. This traditional German Plum Cake will be made with Damson Plums on a yeast dough. After your first mouthful of this juicy cake you will be addicted to the wonderful flavors of plums, cinnamon, yeast dough and whipped cream. I can't wait to get the first plums (Zwetschgen) every year to make one of my favorite fruit cakes.

Provided by Thorsten

Categories     Dessert

Time 2h5m

Yield 20 serving(s)

Number Of Ingredients 10

4 cups all-purpose wheat flour
1 ounce baker's yeast, see note
4 tablespoons sugar
1 cup milk
1/3 cup butter, unsalted and melted
1 egg
1 pinch salt
3 1/2 lbs damson plums, see note
4 tablespoons sugar
1 teaspoon ground cinnamon

Steps:

  • Sift flour into a large bowl and make a well in the middle.
  • Crumble yeast into well and mix it with 1 tablespoon of sugar, milk and some flour. This first yeast-mixture should be still fluid. Cover and let rise in warm place for 20 minutes.
  • Add remaining sugar, melted butter, egg and a good pinch of salt and mix with yeast mixture and flour. Knead with floured hands until dough is peeling away from the side of the bowl and blistering. This step may take 10 minutes (or more). Use some additional flour, if dough is too sticky. At the end you should have a smooth dough.
  • Cover and let rise in warm place for about 25 to 30 minutes or until dough has doubled.
  • Meanwhile prepare the plums. Cut lengthwise and pit them. Cut the still connected plum halves once again lengthwise, but do not cut through. You should have a depitted plum which you can easily flatten.
  • Grease backing tray. Dough is calculated for a baking tray of 11 3/4 x 15 inches.
  • Remove yeast dough from bowl, knead once or twice and roll out on baking tray using a floured rolling pin. Along the sides of the baking tray form a border with yeast dough.
  • Place plums on yeast dough in closely rows and press slightly into dough. Let rise again for 15 minutes.
  • Preheat oven (425 F, 220 C).
  • Bake the plum cake in the middle of the oven for 20 to 25 minutes.
  • Meanwhile mix sugar and ground cinnamon for topping.
  • Remove plum cake from oven and sprinkle with sugar-cinnamon mixture. Cut into 20 pieces and serve warm or cold with whipped cream.
  • NOTE on Baker's yeast: If possible use fresh baker's yeast. But you can replace it by 1 1/2 packages dry yeast.
  • NOTE on Damson Plums: a traditional German Plum Cake is made with the slightly tart and not too juicy Damson Plums. You can also use other plum varieties, but the plums shouldn't be over-ripped or too juicy. I have tried it with other plum varieties and have reduced amount of sugar in topping.
  • NOTE on traditional German Plum Cake: in my opinion this cake has to be made with yeast dough. It takes more time to make than other doughs, but it is worthwhile. Don't be afraid of the juices. This cake has to be juicy!
  • There are existing several names for this type of frutit cake in Germany: Zwetschgenkuchen, Pflaumenkuchen and in Bavaria Zwetschgendatschi. Zwetschgen is the German name for Damson plums.

Nutrition Facts : Calories 177.9, Fat 4.6, SaturatedFat 2.4, Cholesterol 19.1, Sodium 45.2, Carbohydrate 32.3, Fiber 3.9, Sugar 13, Protein 4.6

Tips:

  • Use ripe, sweet plums. This will ensure that your tart is flavorful and juicy.
  • 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 stick to your rolling pin.
  • Use a sharp knife to slice the plums. This will help to prevent them from tearing.
  • Sprinkle the plums with sugar before baking. This will help to caramelize them and give them a delicious glaze.
  • Bake the tart until the crust is golden brown and the plums are tender.

Conclusion:

Zwetschekuchen is a classic German plum tart that is easy to make and absolutely delicious. With its sweet and juicy plums, flaky crust, and crumbly streusel topping, this tart is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and easy-to-make dessert, give Zwetschekuchen a try. You won't be disappointed!

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