A fruit tart is a simple way to use up the freshest stone fruit of the season. This slab tart from southern Germany, also known as Zwetschgenkucken, is normally made with a special variety of baking plums called Zwetschgen, or Italian plums, which are similar to damson plums. Use either of those varieties if you can find them. If you can’t, use regular plums. Those are a little juicier though, so add some extra breadcrumbs to keep the tart from getting soggy. And don’t restrict yourself to plums! Peaches, cherries and apricots work well too.
German tarts are generally less sweet than their American counterparts, so the full flavor of the fruit shines through without being cloying. That makes them perfect to pair with a scoop of ice cream or a big dollop of whipped cream.
Pflaumenkuchen
Course: Desserts, Pies and TartsCuisine: Germany8 to 12
servingsThis German fruit tart is a simple way to use the freshest stone fruit of the season. Don’t restrict yourself to plums! Peaches, cherries and apricots work well too.
Ingredients
Flour — 2 1/2 cups
Sugar — 3/4 cup
Baking powder — 2 teaspoons
Salt — pinch
Unsalted butter, cut into small cubes — 1/2 cup, or 1 stick
Eggs — 2
Milk — 2 to 3 tablespoons
Breadcrumbs — 1/4 cup
Baking plums, quartered and pitted — 1 1/2 to 2 pounds
Sugar — 1 tablespoon to 1/4 cup
Cinnamon — 2 teaspoons
Directions
- Mix the flour, 3/4 cup sugar, baking powder and salt together in a large bowl.
- Add the butter and blend it into the flour mixture with your fingers or a pastry blender to form a mixture with an oatmeal-like texture.
- Beat the egg and milk together. Stir into the flour mixture with a fork until the dough comes together. Remove to a clean, floured surface and knead gently just until smooth. Wrap in plastic wrap and chill for at least one hour.
- Preheat oven to 400 degrees F. Grease and flour a 9×13-inch pan. Roll the dough out to about the size of the pan. Place the dough in the pan and press it to cover the bottom, creating a lightly raised edge. Prick the dough all over lightly with a fork.
- Sprinkle the breadcrumbs evenly over the dough. Arrange the fruit neatly on top of the dough, cut side up.
- Bake in the preheated oven for 35 to 45 minutes, or until the edges of the pastry are golden brown.
- Remove from the oven and sprinkly liberally with the remaining sugar and cinnamon. Serve hot or at room temperature.
Pflaumenkuchen Notes and Variations
- The breadcrumbs help soak up any extra moisture from the baking fruit. If the fruit you use are less moist, the breadcrumbs can be eliminated.
- Mit Streusel: To add a lightly sweet, cinnamon-scented topping to your tart, mix together 1 cup of flour, 1 cup of sugar and 1 teaspoon of ground cinnmon in a bowl. Then work in 1/2 cup of cold butter cut into cubes with your fingers or pulse it in a food processor until it takes on a sandy texture. Sprinkle this mixture evenly over the plums before baking.
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