Bavarian Plum Tart
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 174.0
- Total Fat: 9.1 g
- Cholesterol: 36.6 mg
- Sodium: 12.9 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 0.9 g
- Protein: 1.7 g
View full nutritional breakdown of Bavarian Plum Tart calories by ingredient
Introduction
This is a family heirloom recipe that is a family favorite. This recipe has not been slimmed down, because there is no way to do it without losing the authenticity of the recipe. HOWEVER, I have calculated the recipe so that I can "plan ahead" to eat a slice, enjoy it and track it in my food journal This is a family heirloom recipe that is a family favorite. This recipe has not been slimmed down, because there is no way to do it without losing the authenticity of the recipe. HOWEVER, I have calculated the recipe so that I can "plan ahead" to eat a slice, enjoy it and track it in my food journalNumber of Servings: 16
Ingredients
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Equipment needed:
9X13 glass baking dish
parchment paper (makes cleanup easy)
Pastry Brush
Paring Knife
For the crust:
1 cup all-purpose flour
2 tablespoons all-purpose flour
1 large egg, room temperature
1/2 cup sugar
2 Tbsp vanilla sugar (optional*)
1/4 teaspoon baking powder
8 3/4 tablespoons butter, softened
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14-16 Italian Prunes (these come into season in the fall or about 4 cups)
1/2 stick unsalted butter, melted
2 Tbsp. Cinnamon sugar
1/4 cup Simply Fruit Apricot (or your choice, fig jam is a great compliment)
Directions
*To make vanilla sugar, I recycle a used vanilla bean pod into a jar of sealed sugar.
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For the plums:
Using a paring knife, slice each plum down the seam, leaving the two halves connected.
Remove the pit.
Cut each half, almost through so that the plum "fans" out into fourths.
Set aside
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Make dough;
Using a food processor, pulse all ingredients until just combined. Do not overprocess!
In a parchment paper lined baking dish, press dough into pan with moist hands.
Spread fruit preserves evenly.
Lay a plum, fanned, cut side up.
Brush 1/2 stick of melted butter onto the plums.
Sprinkle 2 Tbsp. cinnamon sugar
Bake at 350F for about 30 minutes, or until golden brown. If desired, sprinkle additional cinnamon sugar on top.
Serve with fresh whipped cream, and don't feel guilty about it! It's a wonderful treat and a Bavarian tradition.
You could try this recipe with fresh apricots or even apples.
Number of Servings: 16
Recipe submitted by SparkPeople user FOODIEWIFE.
-------------------------------
For the plums:
Using a paring knife, slice each plum down the seam, leaving the two halves connected.
Remove the pit.
Cut each half, almost through so that the plum "fans" out into fourths.
Set aside
--------------------------------
Make dough;
Using a food processor, pulse all ingredients until just combined. Do not overprocess!
In a parchment paper lined baking dish, press dough into pan with moist hands.
Spread fruit preserves evenly.
Lay a plum, fanned, cut side up.
Brush 1/2 stick of melted butter onto the plums.
Sprinkle 2 Tbsp. cinnamon sugar
Bake at 350F for about 30 minutes, or until golden brown. If desired, sprinkle additional cinnamon sugar on top.
Serve with fresh whipped cream, and don't feel guilty about it! It's a wonderful treat and a Bavarian tradition.
You could try this recipe with fresh apricots or even apples.
Number of Servings: 16
Recipe submitted by SparkPeople user FOODIEWIFE.
Member Ratings For This Recipe
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CD12123843
Zwetschgendatschi. This is what it would be spelled like. My grandmother makes this with yeast-dough, which makes it fluffier and you'd need less butter. We also sprinkle Streusel on top, a shortbred like crumble mixture of butter, sugar, cinnamon and flour. I really like it with apples,too. Yummy - 8/13/12