Zwetschekuchen (German Plum Tart) Recipe

Cook Time: 45 minutes

Ingredients

• 4 cups all-purpose flour
• 1 cups white sugar
• 1 teaspoon grated fresh lemon zest
• 1 pinch ground cinnamon
• 1 cup butter, cut into chunks
• 2 large eggs
• 2 large egg yolks
• 1 teaspoon water (if needed)
• 3 pounds Italian prune plums
• 1 tablespoon white sugar (or to taste)

Directions

1. Place the flour, 1 cups sugar, lemon zest, and cinnamon in the bowl of a food processor. Add the butter and pulse until the mixture turns grainy.
2. Add the eggs and egg yolks to the processor, pulsing until the mixture gathers into a ball. If the dough doesnt come together, stop the machine, sprinkle several drops of water onto the dough, and pulse again.
3. Transfer the dough to a covered and refrigerate for 3 hours, or preferably overnight.
4. Preheat the oven to 350F (175C). Let the dough rest at room temperature for about 30 minutes to warm up slightly.
5. On a well-floured surface, roll out the dough into a 9 -inch circle. The dough will be rich and sticky. Press the dough circle into a 9-inch pie plate.
6. Quarter and slice the plums. Arrange them skin-side down on top of the dough in a neat ring, starting from the outer edge and working inward in a tight row.
7. Bake in the preheated oven for about 45 minutes, or until the plums are bubbling hot and the crust has started to brown.
8. Allow the tart to cool. Just before serving, sprinkle with 1 tablespoon of sugar for a touch of sweetness.

Nutrition Facts (per serving)

Calories	451
Total Fat	18g (23%)
Saturated Fat	10g (52%)
Cholesterol	106mg (35%)
Sodium	123mg (5%)
Total Carbohydrate	68g (25%)
Dietary Fiber	3g (10%)
Total Sugars	35g
Protein	7g (14%)
Vitamin C	11mg (12%)
Calcium	27mg (2%)
Iron	2mg (13%)
Potassium	243mg (5%)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History of Zwetschekuchen

Zwetschekuchen, or German Plum Tart, is a traditional dessert that has been enjoyed across Germany for centuries. The tart is made primarily with plums, which are a staple of late summer and early autumn harvests in many regions of Europe. The tarts origins are tied to German baking traditions, where it is a beloved feature at regional festivals, family gatherings, and holiday celebrations. The use of Italian prune plums is particularly common in this dish, as these plums have a deep, sweet flavor that complements the rich buttery dough. While the tart is most commonly enjoyed in Germany, it has spread to other parts of Europe and beyond, where it is a popular autumn dessert.

Regional Characteristics

Zwetschekuchen is primarily found in southern Germany, particularly in the Swabian region, where the name Zwetschgenkuchen (meaning plum cake) is widely used. However, each region has its own version of the dish. In some areas, the tart is topped with streusel (crumb topping), which adds a delightful crunch and sweetness. In other variations, the plums might be arranged differently or even mixed with other fruits, depending on local preferences. In Franconia, for instance, Zwetschekuchen may be served as a type of open-faced pie, while in Bavaria, it is sometimes prepared with a thicker crust or a hint of spice, such as cinnamon or cardamom.

How It Differs from Similar Dishes

While Zwetschekuchen is often compared to other fruit tarts, such as the French Tarte Tatin or the Italian crostata, it has a unique texture and flavor. The dough used in Zwetschekuchen is rich, buttery, and slightly crumbly, giving it a more shortbread-like texture compared to the flakier, puffier dough of other tarts. Additionally, the plums are often baked on top of the dough in neat rows, which results in a caramelized, juicy topping that contrasts with the crisp base. Unlike many other fruit tarts, which rely on a custard filling, Zwetschekuchen focuses purely on the plums, allowing their natural sweetness and tartness to shine.

Where It Is Typically Served

Zwetschekuchen is a popular dessert in Germany, especially during the late summer and early autumn months when plums are in season. It is often served at family gatherings, village festivals, and during the harvest season. In southern Germany, it is a common dessert for Sunday afternoon coffee (Kaffee und Kuchen), a tradition where families gather to enjoy a selection of cakes and pastries with coffee. Additionally, it is sometimes found at Weihnachtsmrkte (Christmas markets) during the holiday season, where it is served as a warm, comforting treat. The tart is also popular in home kitchens, where its baked as a comforting, seasonal dessert for friends and family.

Interesting Facts

• The word Zwetsche refers to the Italian prune plum, which is the key ingredient in the tart. These plums are known for their deep purple skin and sweet, dense flesh.
• In some areas of Germany, its customary to add a sugar crumb topping (Streusel) to the Zwetschekuchen, which gives it an extra layer of sweetness and texture.
• The tradition of baking plum cakes dates back to medieval times, when plums were one of the most widely grown fruits in Europe. Many European countries have their own variations of plum cakes, but the German version is particularly beloved.
• Although Zwetschekuchen is often baked in a tart form, it can also be made in a rectangular shape and served in slices, similar to a sheet cake.
• In the Swabian region, Zwetschekuchen is a particularly popular treat during the annual "Zwetschgenfest" (Plum Festival), where plums take center stage in both food and drink, including plum wine and schnapps.

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