Recipe Zwetschekuchen (German Plum Tart)
Zwetschekuchen (German Plum Tart)
Ingredients
4 cups all-purpose flour, 1 ⅓ cups white sugar, 1 teaspoon grated fresh lemon peel, 1 pinch ground cinnamon, 1 cup butter, cut into chunks, 2 eggs, 2 egg yolks, 1 teaspoon water, if needed, 3 pounds Italian prune plums, 1 tablespoon white sugar, or to taste
Instructions
Process flour, 1 1/3 cup sugar, lemon peel, cinnamon, and butter in a food processor until grainy. Add eggs and yolks, pulsing until a dough ball forms, adding water if needed. Refrigerate the dough for at least 3 hours or overnight. Preheat oven to 350 degrees F (175 degrees C) and let the dough rest at room temperature for 30 minutes. Roll the dough into a 9 1/2-inch circle and press into a 9-inch pie dish. Arrange sliced plums skin-side down in a ring starting from the outer edge. Bake for about 45 minutes until the plums are bubbling and the crust is brown. Cool the tart and sprinkle with 1 tablespoon of sugar before serving.
Nutrition
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, Vitamin C 11mg 55%, Calcium 27mg 2%, Iron 2mg 13%, Potassium 243mg 5%
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Recipe Zwetschekuchen (German Plum Tart).