It´s autumn and season for Zwetschgen. Zwetschge is a sub-specie of plum. Zwetschgenkuchen is very popular in Germany and often made with a yeast dough. My version is a little bit influenced by the french tart, as I like the french butter dough. In my view everything taste better with butter. haha
1 kg Zwetschgen
2-3 tbsp cold water
45g Piedmont hazelnuts grounded (optional)
Streusel: 100g flour, 80g cold butter, 45g sugar, 1 tsp cinnamon
- Combine flour, butter, sugar, salt, cold water and optional hazelnuts by hand or machine until you have a ball. Wrap in clingfilm and put in the fridge for 2-3h or more.
- Wash the fruit. Halve the fruit/Zwetschge and remove the pit.
- Roll out the dough and put in a big Quiche form
- Add the halved Zwetschge to the dough and put in the oven for 45-50min. by 200 C or 400F.
- Meanwhile combine flour, butter sugar and grounded cinnamon for the Streusel. Use your fingers and combine everything until you have pellets.
- 15min before the end of the baking process add the Streusel on top of the tart. Back into the oven.
- Serve lukewarm with ice cream or whipped cream infused with vanilla pods. Or cold the next day, delicious too.