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.
I understand the Bavarian dialect, quiet fluently-- though I admit that not being able to speak the language as I once did, with my Mutti, has left me a bit rusty. Listening to two of my cousins, chatting away in Bavarian, kept me laughing and loving the dialect-- the language is music to my ears, having grown up with it until my mother passed away in 2002. Craig and I are headed to Bavaria and Austria in October, and we plan to stay in my mother's hometown of Bad Reichenhall, Bavaria. I'm getting super excited about revisiting the city where I lived, as a very young child, for a few years.
After several fun-filled hours of enjoying a "Brotzeit" of Bavarian sausages, potato salad and beer, and a heaping plate of her delicious version of Zwetschgendatschi-- we headed home with my precious plums. I could hardly wait to get started, the next morning!
One thing that the three of us agreed on, is that they much prefer a buttery tart-like dough, versus the more traditional yeast based dough. I used my cousin's recipe for the tart dough, from her German Apricot Rahm Kuchen recipe that I posted a few years ago. It's a little fussy to work with, since it has egg yolks in it-- but it's so worth making. It's tender and buttery... I'm drooling, just thinking about it.
NOTE: I like to put parchment paper underneath, to help remove the slices more easily.
Down to the home stretch... fill the crust with the fruit...
Generously brush with melted butter...
Generously sprinkle with cinnamon-sugar. Don't be shy!
Bake at 400F for 30-40 minutes, or until the crust is a golden color. Sprinkle with additional cinnamon sugar. Allow to come to room temperature for at least 30 minutes.
TASTING NOTES: I wish my mother was alive to have a taste of her recipe that I think would make her proud. I have leftover plums that are begging for me to make another batch. As soon as I post this recipe to share with all of you, the aroma of cinnamon and spice will be wafting from my oven. I never tire of this dessert. I hope you can find these plums, and that you will try this recipe. If I'm lucky, I'll find this dessert on a menu while we are in Bavaria. I'll be looking!
A printable recipe card is at the end of the post.
NOTE: I have been on a five-week hiatus from my food blog. I've spent a few hours organizing my unpublished food photos, and I have no less than 44 recipes I've made--but haven't had the time to share. I've missed all of my friends and readers, and hope to have more to share with you at least once a week. Thank you for your patience.