Plum Tart or Zwetschgenkuchen

When I see plums I always think of the Italian prune plum tree we had at our farm in Germany where these plums are called Zwetschgen. When the fruit ripened in mid September we would make Zwetschgenmus (plum jam) and everybody baked Zwetschgenkuchen on large trays. They dough was usually a yeast dough with different toppings for the plums. My favorite was a custard topping which is called Schmandkuchen. One day I would like to bake it in my village and get advice from all those old cooks and bakery friends. In the meantime I found this wonderful recipe on YouTube that is easy to make and all my American friends liked it. The shortbread dough is used for the crust and the streusel.

The Zwetsche , a European plum ( Prunus domestica) has many different names, in France it is called quetsche, here in the US they are called Italian Prune Plums and sometime Empress Plums. These plums are small and dense with purple skin, easy to pit (freestone pits) and have yellow flesh. There is something magical that happens to this egg shaped, somewhat bland tasting Italian plum when you bake it, it becomes a sweet gooey delight, in cakes, in jams, and dumplings. As was the case with my cake.

I am writing this while eating small slivers of this tasty treat. My doctor tells me to stay away from sweets and I do most of the time but there are times when these rules don’t apply. This cake brings back memories from my childhood in Germany, where Zwetschgenkuchen was a seasonal treat . My mother liked the simple version, adding plums with a little bit of sugar to a sheet yeast cake. Sometimes she splurged and put a custard on top of the cake. I remember stuffing myself and being told to share. My friend, aunt Frieda, that lived on the next farm made the best sheet cakes ever in a wooden pizza oven where she also baked her bread. I would sit on her wood box watching her cook. Oh, those childhood memories.

Some more  of my recipes using plums. The plum jam is tart but full of flavor. It's baked in the oven so you don't have to sweat over a hot stove and there is no stirring.  Click on the photos below for the recipe.

Spiced Plum Jam

Marian Burros Plum Torte

Here is the link to the YouTube video where I found this recipe. It's in German but Thomas  speaks very slowly and it is fun to watch him make the tart. I think this would be a great project for young cooks. ​

When buying Italian Prune Plums get the hard ones, some of the soft ones will be rotten inside and always buy more, just in case. These plums don’t have a long shelf life, that’s why a lot of stores don’t carry them.You can use another variety of plums if you are unable to get Italian plums.

Print Recipe

Ingredients:
A  12 inch cake or tart pan with removable bottom
This tart makes 10 generous slices, 12 small ones. 

14 oz. (3 cups) (400g) white flour
8 oz. (2 sticks) (230g) cold butter
4.5 oz. ( a generous ½ cup) (130g) sugar
1 ½ tsp baking powder (7g)
​1 egg and 1 egg yolk  
1 tsp. vanilla extract
1 TBS. lemon zest
a pinch of salt
2 Ib. of Italian prune  plums or other plums.
3 TBS. Turbinado raw cane sugar

Directions:
Generously butter a 12 inch tart or cake pan with a removable bottom.  
Sift the flour with the baking powder. Cut the cold butter into smallish cubes. Put the sugar and lemon zest in the food processor, pulse for 30 seconds to mix the lemon zest into the sugar. Add the flour, butter, eggs, and a pinch of salt. Pulse until  the butter is broken into small pieces . Pour the dough onto a surface and put a little less than 1/3  aside for the streusel. Kneed the the dough with your palms until it comes together. Start pressing pieces of the dough into the tart pan and flatten them with your hands. Build the dough up to the sides and chill the tart for at least 30 minutes. 
In the meantime wash the plums and remove the pits from the plums by cutting them half open but leaving them in one piece. Sprinkle them with the cane sugar and let them stand for a few minutes. Take the tart out of the fridge and arrange the plums in a circular fashion starting on the outside. Sprinkle the tart with the streusel. Both times I baked the tart I had some leftover streusel that I froze for later use. 
Bake the tart on a baking sheet to prevent the juices from spilling into the oven. Bake at 350 degree Fahrenheit (180 Celsius) in a preheated oven for 50-60 minutes. You want the dough to slightly brown and some of the plum juices being released and bubbling. 
Cool the tart for about an hour on a cooling rack. If you want you can sprinkle some powdered sugar over the tart. The tart tasted great a day later. 


Guten Appetit! 
recipe by Pour Le Plaisir - Thomas kocht
​translated  and adapted by ©Sunnycovechef.com
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