Go Back

Zwetschekuchen (German Plum Tart)

Shruthi
A buttery pastry base creates a tender foundation for the fruit.Fresh European plums are halved, pitted, and arranged over the dough.A little sugar and cinnamon enhance the plums' natural flavor.The tart bakes until the fruit is soft and beautifully caramelized.A buttery cinnamon crumble provides a delicious contrasting texture.Serve it warm or cool with coffee, tea, or lightly whipped cream.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Course Cake, Dessert
Cuisine german
Servings 4
Calories 350 kcal

Ingredients
  

For the Pastry Base

  • 250 g all-purpose flour
  • 125 g unsalted butter, cold and cubed
  • 75 g granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1–2 tablespoons cold water, if needed

For the Plum Filling

  • 750 g–1 kg fresh Zwetschgen or European plums
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon all-purpose flour or fine breadcrumbs

For the Cinnamon Crumble

  • 75 g all-purpose flour
  • 50 g granulated sugar
  • 50 g cold unsalted butter
  • ½ teaspoon ground cinnamon
  • Pinch of salt

For Serving

  • Powdered sugar, optional
  • Whipped cream, optional
  • Vanilla ice cream, optional

Instructions
 

Prepare the Pastry Dough

  • Place the flour, sugar, salt, and cold cubed butter in a large bowl. Rub the butter into the flour using your fingertips until the mixture resembles coarse crumbs.
    Add the egg and vanilla extract. Mix until the dough begins to come together. If necessary, add 1–2 tablespoons of cold water.

Chill the Dough

  • Form the dough into a disc, wrap it, and refrigerate for approximately 30 minutes.
    Chilling helps the butter firm up and makes the pastry easier to work with.

Prepare the Plums

  • Wash the plums thoroughly and pat them dry. Cut each plum in half and remove the pits.
    For the traditional appearance, slice each plum lengthwise several times without completely separating the slices. This makes it easier to arrange the fruit attractively on the cake.

Preheat the Oven

  • Preheat the oven to 180°C / 350°F.
    Grease a 9- or 10-inch tart pan or springform pan.

Roll the Pastry

  • Place the chilled dough on a lightly floured surface and roll it into a circle large enough to cover the bottom of the pan.
    Transfer the dough carefully into the pan. Press it gently into the bottom and slightly up the sides.

Prepare the Base

  • Prick the pastry lightly with a fork. Sprinkle the tablespoon of flour or breadcrumbs evenly over the base.
    This helps absorb some of the plum juices during baking and keeps the pastry from becoming excessively soggy.

Arrange the Plums

  • Arrange the prepared plum halves closely over the pastry, skin side down or slightly angled upward depending on your preferred presentation.
    Overlap them slightly if necessary. A generous layer of plums creates the best flavor.

Add Sugar and Cinnamon

  • Combine the sugar and cinnamon and sprinkle lightly over the plums.
    The fruit will release its natural juices while baking, creating a deliciously fruity topping.

Make the Crumble

  • Combine flour, sugar, cinnamon, salt, and cold butter in a small bowl. Rub together with your fingertips until coarse crumbs form.
    Scatter the crumble evenly over the plums.

Bake

  • Place the tart in the preheated oven and bake for 40–50 minutes, or until the pastry is golden brown, the crumble is lightly browned, and the plums are tender.
    If the top begins browning too quickly, loosely cover it with aluminum foil during the final portion of baking.

Cool

  • Allow the tart to cool in the pan for approximately 15–20 minutes.
    This resting time allows the fruit juices to settle and makes slicing easier.

Serve

  • Dust with powdered sugar just before serving. Enjoy warm or at room temperature with whipped cream, vanilla ice cream, or a cup of coffee.

Notes

  • Use ripe but firm plums so they soften without completely falling apart during baking.
  • European plums, often called Zwetschgen, are especially suitable because they have a firm flesh and pleasant tartness.
  • If using very juicy plums, sprinkle a little extra flour or breadcrumbs over the pastry base.
  • Keep the pastry cold until it is ready to roll.
  • Do not overcrowd the fruit so much that the plums form multiple deep layers.
  • Baking time may vary depending on the moisture content of the plums.
  • Allow the tart to rest before slicing so the juices can thicken slightly.
  • Store leftovers covered in the refrigerator and bring them closer to room temperature before serving.
Keyword German Plum Cake, German Plum Kuchen, German Plum Tart, traditional German dessert, Zwetschekuchen, Zwetschgenkuchen