Zwetschgendatschi – Bavarian Plum Tart

I opened my front door one day last week to find a large bag of plums from our neighbours. πŸ˜€

After umming and aahing for a day or so I decided to make the traditional Bavarian tart which uses a simple yeast dough as the base. The plums are quartered and set out on top of the dough like roof tiles. Sugar is only added after baking.

The first one of the year is always the best, with slightly firmer and tart plums more suitable than the later juicier ones – delicious!

Zwetschgendatschi (Plum Tart)

Zwetschgendatschi4

The base:

  • 375g (3 cups) flour (reserve a little for the work surface for kneading)
  • 1/2 tsp salt
  • 5 tbsps sunflower oil (or similar)
  • 1 packet instant yeast
  • 4 tbsps sugar
  • 1 tbsp vanilla sugar OR 1 tsp vanilla essence
  • 175ml (3/4 cup) lukewarm almond milk

Mix all these ingredients together and knead well on a floured surface for five minutes. Cover and leave to rest for at least 30 minutes.

The topping:

  • 5-6 tbsps dried breadcrumbs
  • 1.5kg (a generous 3 lbs) plums/damsons
  • 2-3 tbsps sugar mixed with 1/2 tsp cinnamon

Meanwhile prepare the fruit – remove the stones and quarter the plums. Preheat the oven to 220Β°C.

Now roll out the dough and press into a large greased baking tray (about 30 x 40 cm). Make a slight rim around the edges to stop juice overflowing. Prick with a fork a few times, sprinkle over the breadcrumbs evenly (these help stop the juice seeping into the dough), and leave to rest again for 10 minutes. Then place the plums on the dough – very close together, “sitting up”, in rows as in the picture below.

Zwetschgendatschi1

You can see these were everso slightly green still – just right!

Bake for about 25 minutes. Remove from the oven and sprinkle with the cinnamon sugar.

Zwetschgendatschi2

The house will smell wonderful while it’s baking!

Serve with whipped vegan cream. It tastes good warm and cold too. You can also put more sugar on the table for those who don’t like it too sharp!

(This slice is for Nancy at Strawberryindigo) πŸ˜€

Zwetschgendatschi3

Enjoy!

41 thoughts on “Zwetschgendatschi – Bavarian Plum Tart

    • It actually didn’t take long at all! Poached pears in liqueur sounds wonderful… I don’t think we will get many apples this year so I may have to make plum strudel instead this autumn!

      • Strudel of any kind is so GOOOOOOD πŸ™‚

        Our Apples are early and delicious they say I will get some at a local Orchid Baked Apples are so easy and so say FALL it dropped to 40’s F last night and Wednesday it may reach 90 F how is that for a swing πŸ™‚

    • Some of the traditional recipes here are so simple yet so good… and with hardly any sugar too. The problem is, you can’t stop at just one piece! πŸ˜‰

  1. I can only agree with the others – very yummie and well presented and will soon be baked here too. Enjoy the cake in your lovely garden, hope the sun shines for you. πŸ™‚

    • We’ve had such lovely weather this past week Annette, with morning mists, but clear blue skies later in the day. I think the next few days will be very autumny though with a cooler spell forecast.

  2. How wonderful, I like the sound of the base and am tempted to try greengages (my favourite fruit of the moment in this).

  3. Ohhhhh, you’ve got me with this one! We love this cake here and even my two boys can say Zwetschgendatschi with a very cute, slightly English accent. Whereabouts in Bavaria are you based? I grew up near Rosenheim (half way between Munich and Salzburg).

  4. Loved your Zwetschgendatschi – it brought back wonderful culinary memories. I grew up a bit further north in Franconia, and it seems the Weisswurst equator is also the yeast dough equator. In Old Bavaria, below the Danube, the datschis are made with yeast dough, while in Northern regions, Muerbteig dough rules (although there are now “imports” and “exports”, both ways). Whenever we used to go visit our Munich relatives, we would get the yeast style datschi, and it is sooo good!

    It is also important to use the right kind of plum. In English speaking regions, these are the prune plum varieties; in Germany, especially in the South, they are known as Zwetschgen, as opposed to Pflaumen. The former being more egg-shaped, while the latter are more round. I found a good equivalent here in the US in the Stanley type plum, or as you mentionned, the Damsons. They have just that right type of tanginess, which produces that mouthwatering bliss of a good Zwetschgendatschi. Don’t get me wrong, Pflaumenkuchen made with regular, non-prune plums, and usually on a Muerbteig bottom is good, and so is Mirabellenkuchen, made from green plums. These are simply different products, each to be enjoyed in their own right.

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