Zwetschgendatschi: A Taste of Bavarian Autumn

There are some desserts that just scream “cozy.” They conjure images of crisp autumn air, a warm kitchen filled with sweet aromas, and a steaming cup of coffee. For me, that dessert is Zwetschgendatschi, a traditional prune tart from Southern Germany.

If you’ve never heard of it, you’re in for a treat! Zwetschgendatschi is essentially a sheet cake made with a yeast dough or a shortcrust pastry called Mürbteig, generously topped with halved Italian prunes (known as Zwetschgen in German). As it bakes, the prunes become wonderfully tender and slightly caramelized, releasing their sweet-tart juices into the dough. It’s simple, rustic, and absolutely delicious.

This isn’t just any prune tart, though. It’s a taste of home, a recipe passed down through generations, and a staple in many Bavarian households during late summer and early autumn when Zwetschgen are in season. The beauty of Zwetschgendatschi lies in its humble elegance. It’s not overly sweet or fussy, allowing the natural flavor of the plums to shine.

While it’s fantastic on its own, a dollop of freshly whipped cream or a scoop of vanilla ice cream takes it to another level. Imagine enjoying a slice with a cup of strong coffee on a Sunday afternoon – pure bliss!

The version using a yeast dough, which is a bit more savory, is often paired with a potato soup for a easy dinner. Sounds odd but the combination really works.

I recently made a batch of Zwetschgendatschi and documented the whole process for my YouTube channel. If you’re a visual learner and want to see how this delightful tart comes together, you can watch the video here:

Trust me, this is a recipe you’ll want to add to your repertoire. It’s perfect for a weekend baking project, a potluck, or just a sweet treat to enjoy with your family.

So, next time you see those beautiful Italian plums at the market, grab a few pounds and give Zwetschgendatschi a try. You won’t regret it!

German Prune Tart aka Zwetschgendatschi

A simple prune tart traditional for fall in southern Germany and Austria

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Resting time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Cuisine German

Ingredients

  

• 2 lbs italian or french prunes
• 3 oz slivered almonds
• Cinnamon and sugar mixed to taste
• A few tbs of plain breadcrumbs

Ingredients sweet dough as shown:

• 2 1/2 cups 400g All purpose flour
• 2 tsp baking powder
• 3/4 cup 150g sugar
• 1 tsp vanilla extract optional
• 1 1/4 sticks 180g cold butter
• 2 eggs
• 1 pinch of salt

Ingredients yeast dough:

• 2 1/2 cups 400g All purpose flour
• 1 pkg dry yeast
• 1 tsp sugar
• 3 tbs 50g sugar
• a good half stick 70g roomtemperature butter
• 5 oz 150ml luke warm milk
• 1 pinch of salt

Instructions

 

Sweet dough:

• ➡️ Knead all the ingredients together. Be quick about it so the butter melts as little as possible.
• ➡️ pack in plastic wrap or a plastic bag and let rest in the fridge for at least half an hour

Yeast dough:

• ➡️ Use a little of the warm milk, the teaspoon of sugar and the yeast to bloom the yeast (mix together, let sit for 15 minutes until yeast is activated and foamy)
• ➡️ Mix the flour, bloomed yeast and the other ingredients and knead it into a smooth dough.
• ➡️ Place in a bowl, cover and let sit at a warm spot until doubled in size.

Topping (applies to either dough):

• ➡️ while the dough rests/rises, de-stone and cut the washed prunes according to the video and shape of baking sheet
• ➡️ Roll the dough to the size of your baking sheet, grease your sheet with butter (or use baking paper to prevent sticking) and place the dough on your baking sheet
• ➡️ If using the sweet dough, poke a few holes into the dough using a fork
• ➡️ Sprinkle a thin layer of breadcrumbs on the dough. This sucks up moisture and prevents a soggy crust
• ➡️ Stack the prunes on the dough base in a shingle fashion (slightly overlapping so you have good coverage
• ➡️ Sprinkle with sugar and cinammon (optional)
• ➡️ Sprinkle slivered almonds over the tart
• ➡️ Bake in a preheated oven at 360 degrees for 20 to 30 minutes or until the dough is fully cooked and golden and the prunes are soft
• ➡️ Let cool, enjoy with whipped cream or if using the yeast dough, it pairs well with a potato soup.

Keyword Prune Tart, Zwetschgendatschi