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Epicurious

Zwetschgen-Kuchen (Plum Tart With Streusel)

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ZwetschgenKuchen sliced on a serving platter.
Photo by Maja Smend

Zwetschgen-kuchen used to be seasonal and always highly anticipated. In our huge garden we had three plum trees, and in some years, they carried so much fruit that the branches had to be supported. Everybody looked forward to the harvest, and after eating the ripe fruit directly from the trees, plum tarts in all their variations were a highlight of the season.

This recipe is quite simple, but very tasty. Depending on the type of plums, the tart can get a bit juicy. The amount of may streusel seem small, but the plums shouldn’t be completely covered.

This recipe was excerpted from 'The German Baking Book' by Jurgen Krauss. Buy the full book on Amazon.

What you’ll need

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