Zwetschekuchen (German Plum Tart)

Ingredients and Weight:

• 2 pounds ripe plums (about 12), pitted and cut into quarters
• 1 cup granulated sugar
• 1/2 cup cornstarch
• 1 tablespoon ground cinnamon
• 1/4 cup lemon juice
• 1 pound puff pastry, thawed
• 1 egg, beaten

Preparation Time:

• 30 minutes

Cooking Time:

• 45-50 minutes

Difficulty Level:

• 2 (easy-moderate)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine plums, sugar, cornstarch, cinnamon, and lemon juice. Toss to coat.
3. Unroll puff pastry on a lightly floured surface. Transfer to a 12-inch baking sheet.
4. Spread plum mixture over the puff pastry, leaving a 1-inch border around the edges.
5. Fold the edges of the puff pastry over the filling.
6. Brush the crust with the beaten egg.
7. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
8. Let cool slightly before slicing and serving.

Nutritional Information:

• Calories per serving: 350
• Fat: 15g (saturated fat: 2g)
• Carbohydrates: 50g (fiber: 3g, sugar: 30g)
• Protein: 4g

Dish Characteristics:

• Flaky, buttery crust
• Sweet and tart plum filling
• Warm and flavorful
• Perfect for dessert or a sweet afternoon snack

User Comments:

• "This is the best German plum tart I've ever had! The crust is so flaky and the filling is incredibly flavorful."
• "I love the combination of sweet plums and tart lemon in this dish."
• "I'm not usually a fan of pies, but this Zwetschekuchen is an exception. It's so delicious and satisfying."
• "Great dessert to end a German meal."
• "Easy to make and a hit with guests."

Special Precautions and Tips:

• Use ripe but firm plums for best results.
• If you can't find puff pastry in the supermarket, you can use frozen puff pastry sheets and thaw them overnight in the refrigerator.
• Be careful not to overfill the tart or the filling will spill over during baking.
• Let the tart cool slightly before slicing to prevent the filling from spilling out.