Shared by Chaya Rapopport
Zwetschgenwähe (Swiss Plum Tart)
Yield: One rectangular tart the size of a half sheet pan, serving 12-14 (or 2 round 8” tarts)Time: 1 HOURFamily Journey
Ingredients
For the dough:
- 1 cup vegetable oil
- 1 cup water
- 2 tablespoons vinegar
- 1 teaspoon fine sea salt
- 1 tablespoon sugar
- Approx. 2 ½-3 cups all-purpose flour
For the filling:
- 1 cup heavy cream
- 25-28 Damson/italian prune plums
- 3 eggs
- 1 tablespoon vanilla extract
- ½ teaspoon fine sea salt
- ⅓ cup granulated sugar
- ½ teaspoon grated nutmeg
- Confectioner’s sugar, for sprinkling
Preparation
Step 1
Preheat oven to 400°.
Step 2
Combine the oil, water, vinegar, salt and sugar in a bowl.
Step 3
Add flour until it becomes a dough, approx. 2 ½ to 3 cups. (The finished dough should be thin, wet and look slightly mealy. The goal here is to get it to hold together and nothing more.
Step 4
Gently spread the dough onto greased baking paper in a sheet pan, until it lies smooth, flat and thin.
Step 5
Wash the plums. Halve and pit them, then lay them on the dough, cut side up, making neat rows. Bake the tart for 15 minutes.
Step 6
Meanwhile, mix the heavy cream, eggs, vanilla extract, salt, sugar, and nutmeg together.
Step 7
When the 15 minutes are up, open the oven door and carefully pour the custard mixture over the tart in the oven. Bake the tart for another 45-55 minutes or until the custard is golden-brown, the plums are softened and the dough is crisp.
Step 8
Remove from oven and let cool. Sprinkle with confectioner’s sugar before serving.
