That's a mouthful of a recipe name, isn't it? "TCH-VENCHKEN-DATCHI" is as close as I can get to teaching non-Bavarians how to say that word. German Plum tart is probably a lot easier to remember.
My Bavarian Mutti made this dessert for as long as I can remember. This dessert is as traditional to Bavarians as apple pie is to Americans. To keep things authentic, I wait until August-- when I call my local produce store and ask "do you have Italian prunes in stock"? I hold my breath-- and I feel a sense of joy when the answer is "yes".
Italian plum/prunes have a very short season-- pretty much between August and September. Last year, I waited too long, and there were none to be found.
These two "cousins" (left and right of me) are 100% authentic Bavarians and haven't lost their spunk being 95 and 80, respectively! They are very active ladies, with a hilarious zest for life.