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Prune Tart
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German Prune Tart aka Zwetschgendatschi

A simple prune tart traditional for fall in southern Germany and Austria
Prep Time30 minutes
Cook Time30 minutes
Resting time30 minutes
Total Time1 hour 30 minutes
Cuisine: German
Keyword: Prune Tart, Zwetschgendatschi
Cost: $10

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.