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Austrian Plum Tart – Zwetschgenkuchen

Austrian Plum Tart – Zwetschgenkuchen

In Austria there is a type of plum which is called ‘Hauszwetschge’ (house plum). They are ripe in early autumn, small oval shaped, dark purple outside and green to dark yellow inside; eatable straight or cooked. Few years ago I planted a similar variety called Czar. They taste just like the one from my childhood memories but are more round shaped.

Here is a photo of the ‘Hauszwetschge’ which I bought in France last year.


For the sweet dough base



  1. To make the base put the flour and salt in a bowl and mix. Add the cubed butter and crumble through. Dissolve the yeast in the milk, add to the flour and mix either by hand or ideally with a hand held mixer using the dough hooks. Let prove for 1 hour.
  2. Put ground almonds, sugar, cinnamon and eggs in a bowl and mix to a paste. Roll your dough out on a floured surface and line your tart dish(es). Spread the almond paste on top and cover with your plums or other soft fruits like apricots or peaches. You can sprinkle with almond slivers.
  3. Pre-heat the oven to 190 C degrees fan and bake for 25 minutes. The dough should have a crusty colour and the fruits should be slightly caramelised but not burnt.


The dough and almond spread is enough for one 26 cm diameter tart and a smaller one of 18cm diameter.

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