Zwetschgenkuchen (Italian plum tart)

Zwetschgenkuchen (Italian plum tart)

“How To Make a Rosh Hashanah Dessert That’s Not Just Apples and Honey” via Tablet


1 1/4 cups all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
12 tablespoons unsalted butter or pareve margarine, cut into pieces
1 large egg yolk

4 tablespoons plum or other fruit jam
1 tablespoon brandy
1 1/2 pounds Italian blue plums, or other plum variety
1/2 teaspoon ground cinnamon
1 teaspoon grated lemon zest
1/4 cup sugar


    1. To make the crust, pulse the flour, sugar, salt, and butter or margarine together in the bowl of a food processor fitted with a steel blade until crumbled. Then add the egg yolk, and pulse until the dough comes together.

    2. Put the dough in the center of an ungreased 9- or 10-inch tart pan with a removable bottom. Dust your fingers with flour, and gently press out the dough to cover the bottom and sides of the pan. Refrigerate for at least 30 minutes.

    3. Preheat the oven to 450 degrees, and bake the crust for 10 minutes. Reduce the oven to 375 degrees, and bake for another 5 minutes. Remove the crust from the oven, and let cool slightly. Reduce the oven temperature to 350 degrees.

    4. Mix the jam with the brandy in a small bowl, and spread over the crust. Pit the plums, and cut them into 4 wedges each, if using Italian plums. If using another rounder variety of plum, cut them into 8 wedges.

    5. Starting at the outside, arrange the plums in a circle so that all the pieces overlap, creating concentric circles that wind into the center of the pan. Sprinkle with the cinnamon and lemon zest.

    6. Return the tart to the oven, and bake for about 30 minutes, or until the crust is golden brown and the plums are juicy. Remove the tart from the oven, sprinkle on the 1/4 cup sugar, and serve warm or at room temperature.