Zwetschgendatschi – Bavarian Plum Tart

I opened my front door one day last week to find a large bag of plums from our neighbours. 😀

After umming and aahing for a day or so I decided to make the traditional Bavarian tart which uses a simple yeast dough as the base. The plums are quartered and set out on top of the dough like roof tiles. Sugar is only added after baking.

The first one of the year is always the best, with slightly firmer and tart plums more suitable than the later juicier ones – delicious!

Zwetschgendatschi (Plum Tart)


The base:

  • 375g (3 cups) flour (reserve a little for the work surface for kneading)
  • 1/2 tsp salt
  • 5 tbsps sunflower oil (or similar)
  • 1 packet instant yeast
  • 4 tbsps sugar
  • 1 tbsp vanilla sugar OR 1 tsp vanilla essence
  • 175ml (3/4 cup) lukewarm almond milk

Mix all these ingredients together and knead well on a floured surface for five minutes. Cover and leave to rest for at least 30 minutes.

The topping:

  • 5-6 tbsps dried breadcrumbs
  • 1.5kg (a generous 3 lbs) plums/damsons
  • 2-3 tbsps sugar mixed with 1/2 tsp cinnamon

Meanwhile prepare the fruit – remove the stones and quarter the plums. Preheat the oven to 200°C.

Now roll out the dough and press into a large greased baking tray (about 30 x 40 cm). Make a slight rim around the edges to stop juice overflowing. Prick with a fork a few times, sprinkle over the breadcrumbs evenly (these help stop the juice seeping into the dough), and leave to rest again for 10 minutes. Then place the plums on the dough – very close together, “sitting up”, in rows as in the picture below.


You can see these were everso slightly green still – just right!

Bake for about 25 minutes. Remove from the oven and sprinkle with the cinnamon sugar.


The house will smell wonderful while it’s baking!

Serve with whipped vegan cream. It tastes good warm and cold too. You can also put more sugar on the table for those who don’t like it too sharp!

(This slice is for Nancy at Strawberryindigo) 😀