Had another friend's birthday over Labor Day weekend, and instead of the Nutella dessert I originally had in mind, I decided to try something a little different. Zwetschgendatschi is a traditional German plum cake and learning how to pronounce its name (ts-vetch-kin-dah-chee) was probably harder than actually making it. The recipe uses Italian prune plums, which are currently in season, so I figured it would be the perfect time to try making this.
It was a very simple recipe - the hardest part would probably be making the pie crust, but since I was short on time, I cheated and used a pie crust mix, making it even easier to make. It turned out very delicious, sort of like a tart apple pie! Next time, if I tried this again, I'd probably try making the crust from scratch and also adjusting the baking time/temperature (see recipe below), but everyone was pretty happy about how this turned out!
Zwetschgendatschi - makes one nine-inch tart/pie
Ingredients:
Crust:
- Half a package of Betty Crocker's Pie Crust Mix (1 1/3 cups)
- 2 Tbs and 2 tsp of cold water
- ~15 Italian Prune Plums
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar (packed)
- 1/4 cup unsalted butter (half a stick)
- 1/2 tsp cinnamon
- Preheat oven to 350 degrees.
- Add the water to the pie crust mix and combine (with a fork or hands) until smooth. Roll out the dough until it fits into a nine-inch pie tin. Press dough into pie tin and mold it so the dough is in line with the edge of the tin.
- Wash the plums and cut them open lengthwise. Remove the pit and cut into quarter slices. Arrange all the slices (fruit side up) in a circular pattern on top of the pie crust.
- Mix the flour, sugar, butter, and cinnamon together with a fork or with hands until the mixture resembles course crumbs. Sprinkle it on top of the plums.
- Bake in oven for 40-50 minutes. (If I were to make this again, I would actually bake at 450 degrees for 30-40 minutes, but the temperature/times listed here worked just fine!)
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