Zwetschgendatschi

 

Crust

200 grams flour (7 ounces)

100 grams butter (3,53 ounces)

80 grams sugar (2.8 ounces)

1 egg, room temperature

dash of salt

1 teaspoon vanilla extract

1. mix all ingredients and knead until dough is nice and soft. 

Wrap in plastic wrap and place in refrigerator for around 30min

2. butter and flour bottom and sides of a 26cm (10") springform and press the dough into bottom of springform and around 2cm (1") up the sides using your hands

Zwetschgen or Damson Plum Topping

600 grams (21 ounces) damson plums

1 1/2 tablespoons (20g) gelling sugar 

sugar and cinnamon for dusting 

1. pit and half or quarter plums

2. arrange plum halves on prepared springform and sprinkle with gelling sugar

3. bake at 180°C (350°F) for 45-55 minutes

4. cool and sprinkle with sugar and cinnamon before serving