Zwetschekuchen (German Plum Tart)

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Place flour, 1 ⅓ cups sugar, lemon zest, and cinnamon in the bowl of a food processor; add butter and pulse until mixture turns grainy. Add eggs and egg yolks; pulse until mixture gathers itself into a ball. If dough doesn't ball up, stop the machine, sprinkle several drops of water onto dough, and pulse again. Place dough into a covered container; refrigerate 3 hours to overnight (preferably).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Rest dough at room temperature to warm up for about 30 minutes.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Roll out dough on a well-floured surface into a 9 ½-inch circle. Dough will be rich and sticky. Press dough circle into a 9-inch pie plate.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Quarter and slice plums; place skin sides-down onto dough in a neat ring, starting at the outer edge and working in a neat row towards the center.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Bake in the preheated oven until plums are bubbling hot and crust starts to brown, about 45 minutes. Cool tart. Sprinkle with 1 tablespoon sugar before serving.'}

📊 Nutrition Facts

Per serving (12 servings total)