The Perfect Little Plum Tart
Zwetschgendatschi! Yes, that’s the name of this little beauty, is that a fantastic name or what. For a few weeks at the end of summer, black plums are terrifically in season and this classic Bavarian tart sets them up beautifully- I love the celebration of a beautiful piece of fruit. This tart is not only pretty and delicious but so easy to make (easier than the baby casserole recipes a mom friend of mine sent me) and really satisfying. It just tastes like summer.
Pastry chef and cookbook author, Gesine Bullock-Prado recreates a German tradition from her childhood in her new book, Bake It Like You Mean It. Her mother, Helga Bullock was a noted German opera singer who apparently baked like she meant it and inspired her daughter to carry on the tradition. Ah tradition- I’m a sucker for it. It’s precisely the idea of starting a summer tradition- centered around food of course- that inspired me to try my hand at this little beauty. I have to say I was successful. It’s very easy and just right for these last dog days of summer. I imagine picking up a few pounds of black plums every early August and making this special treat for my family. How fun to look forward to the Zwetschgendatschi! The name alone generates excitement. The traditional recipe calls for oval Damson plums but I couldn’t find them so round black plums substituted quite nicely- juicy, pretty and delicious. I have adapted Bullock-Prado’s recipe below with a bit more salt and a bit less sugar as I like my desserts on the less-sweet side, more salty side. If you are a sucker for sugar, sprinkle a bit of raw sugar on top of your tart before you put it in the oven.
Disclaimer: I know my food photography leaves a bit (or a lot) to be desired- I’m working on it. Stay tuned for some progress.
Zwetschgendatschi (adapted from Bake It Like You Mean It)
What You Need:
Makes one 8-inch tart
Crust
1 cup all purpose flour
1/2 cup cornstarch
1/4 cup sugar (I actually used more like 1/6 of a cup- just a bit less than 1/4 cup)
1/2 teaspoon salt and a generous pinch more for good measure
3/4 cup unsalted butter, very cold, cut into small pieces
1 egg yolk
1 1/2 tablespoons sweetened condensed milk
1 teaspoon vanilla extract
non-stick cooking spray or butter
8 inch tart pan
Filling
3 pounds black plums or Damson plums if you can find them
What You Do:
1. Preheat the oven to 350 degrees.
2. For the crust, using the bowl of a food processor fitted with the blade attachment, pulse together the flour, cornstarch, sugar, and salt. Add the butter and pulse until the mixture resembles coarse cornmeal. (I don’t have a food processor, so I did this by hand- it worked great).
3. In a small bowl, whisk together the egg yolk, sweetened condensed milk and vanilla. Slowly add the egg yolk mixture to the flour mixture while pulsing; continue until the dough just begins to come together.
4. Turn the dough out onto a lightly floured surface. Gently knead it until the dry ingredients are fully integrated and the dough holds together, being careful not to overwork it.
5. Press the dough into a disk-shape and wrap in plastic. Refrigerate for at least 30 minutes.
6. Spray an 8-inch fluted tart pan with nonstick cooking spray or coat lightly with butter.
7. Press the majority of the dough onto the bottom of the tart pan and up the sides so that you have at least 1/8 inch of crust all around. Set your extra dough aside.
8. For the filling, split each plum along the natural seam and remove the stone, leaving the plum still hinged on the backside like a little book. (mine didn’t lay out quite so bookish, but still looked awfully pretty just halved)
9. Arrange the plums upright on the uncooked dough, flesh side facing in.
10. Using your leftover dough, crumble it in small piece atop your plums.
11. Bake the tart until the sides of the dough are golden brown and the plums are tender, about 45 minutes. If the plums begin to brown before they are tender, carefully cover them with aluminum foil and continue baking until the juices of the plums start running.
Voila! Your Perfect Little Plum Tart
If you like black plums and are a sucker for food traditions, start this one in your home- you will not be disappointed (or put out- it really is easy).
My Perfect Plum Tart Pairing:
Surprised? Thought I would go for a port or Madeira? I could have but I wanted to stick with Germany. Dr. Loosen’s Spätlese late harvest Riesling is perfect. It’s lush with juicy stone fruits, refined lemon-lime citrus, beautiful floral and honeysuckle notes, plenty of slate-y minerality and a punch of exotic spice. It’s sweet but not too sweet- just like this dessert.
Dr. Loosen Ürziger Würzgarten Riesling Spätlese, $19.99.
Enjoy and Cin Cin!
Related posts:
