Delicious and Authentic Swiss Zwetschgenwähe (Plum Tart) Recipe

Ingredients

  • 1kg fresh plums
  • 1 pre-made tart pastry
  • 200g sugar
  • 2 eggs
  • 200g ground almonds
  • 200ml cream
  • 1 teaspoon cinnamon
  • 1 tablespoon butter
  • Icing sugar, for dusting

Steps and instructions

  1. Preheat your oven to 200°C (180°C fan).
  2. Wash the plums, cut them in half and remove the stones.
  3. Roll out the tart pastry and place it in a greased tart tin. Prick the bottom with a fork.
  4. In a bowl, mix the sugar, ground almonds, and cinnamon.
  5. Beat the eggs and cream together in a separate bowl.
  6. Spread the almond-sugar mixture evenly over the tart pastry.
  7. Arrange the plum halves on top of the almond-sugar mixture, cut side up.
  8. Pour the egg and cream mixture over the plums.
  9. Dot the top with butter.
  10. Bake in the preheated oven for about 40-45 minutes, or until the filling is set and golden.
  11. Allow to cool and dust with icing sugar before serving.

Tools for making

Recipe variations

  • Use a homemade tart pastry instead of pre-made.
  • Replace the ground almonds with ground hazelnuts or walnuts.
  • Add a teaspoon of vanilla extract to the egg and cream mixture.
  • Add a pinch of nutmeg or cardamom to the almond-sugar mixture.
  • Try using a gluten-free flour blend for the tart pastry.
  • Experiment with different types of plums, such as Italian plums or damson plums.
  • Add a tablespoon of rum or amaretto to the egg and cream mixture.
  • Make it dairy-free by using a dairy-free tart pastry and substituting the cream with coconut cream or almond milk.
  • For a savory twist, omit the sugar and cinnamon, and instead use goat cheese and fresh herbs like thyme or rosemary with the plums.
  • Add a handful of chopped toasted almonds or pistachios on top for added crunch.

Recipe overview

Zwetschgenwähe is a delicious Swiss plum tart that is perfect for a late-summer dessert when plums are at their best. This recipe includes a tart pastry filled with fresh plums, a mixture of almonds and sugar, and a creamy egg mixture, all baked together until golden. The tart is finished with a dusting of icing sugar, adding a little extra sweetness to balance the tartness of the plums. Expect a perfect blend of sweet and tart, with a nutty almond undertone and a buttery, flaky crust. This tart is as delightful to look at as it is to eat, with the purple plums making a beautiful contrast to the golden crust. Enjoy it warm from the oven or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream.

Common questions

  1. Can I use frozen plums instead of fresh ones? Yes, you can use frozen plums, but make sure to thaw and drain them before using in the recipe.
  2. Can I make the tart pastry from scratch instead of using pre-made? Absolutely! You can make the tart pastry from scratch if you prefer. Just follow your favorite recipe for a basic tart pastry.
  3. Is it necessary to prick the tart pastry with a fork? Pricking the tart pastry with a fork helps to prevent it from puffing up during baking. It ensures a flatter and more even crust.
  4. Can I substitute the ground almonds with another type of nut? Yes, you can substitute the ground almonds with ground walnuts or hazelnuts if you prefer.
  5. What can I serve with Zwetschgenwähe? Zwetschgenwähe is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
  6. How should I store the leftover Zwetschgenwähe? You can store the leftover Zwetschgenwähe in an airtight container in the refrigerator for up to 2-3 days. It can be enjoyed cold or reheated in the oven at a low temperature.

Serving dishes and utensils

  • Mixing Bowl - Used for mixing the sugar, ground almonds, and cinnamon.
  • Tart Tin - A baking dish specifically designed for making tarts.
  • Fork - Used for pricking the bottom of the tart pastry.
  • Baking Dish - Used to bake the Zwetschgenwähe in the oven.
  • Spatula - Helps in spreading the almond-sugar mixture evenly over the tart pastry.
  • Knife - Used for cutting the plums in half and removing the stones.
  • Measuring Cups - Used for measuring the sugar, ground almonds, cream, and other ingredients.
  • Oven - Used to bake the Zwetschgenwähe.
  • Duster or Sieve - Used for dusting icing sugar on top of the baked Zwetschgenwähe.
  • Cooling Rack - Used to cool the Zwetschgenwähe before serving.

Origin stories

Tucked into the lush landscapes of Switzerland, the birth of Zwetschgenwähe, a scrumptious plum tart, unfolded. Its origins lie in the late summer and early autumn, when plums are ripe for picking. The Swiss, known for their resourcefulness, decided not to let any of this sweet bounty go to waste. Thus, Zwetschgenwähe was crafted, a delicate combination of sugar-crusted pastry, juicy plums, and a custard-like filling. The tart rose to fame in Basel, making it a regional specialty. Today, it remains an iconic symbol of Swiss culinary tradition, enjoyed by locals and tourists alike, especially during the 'Zwetschgen' season. Each bite of this tart is like a sweet reminder of the Swiss knack for creating simple, yet soulful cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.