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Zwetschgenflecken aka. Damson Plum Tartlets

  • Author: Julia from "Das Kocherl"
  • Prep Time: 45
  • Cook Time: 15
  • Total Time: 180
  • Yield: 4 1x



For the dough

  • 1/4 cup (60ml) hot water
  • 1 tbsp. sugar
  • 0.25 oz. (7g) active dry yeast
  • 3/4 cup (180ml) milk
  • 1 egg
  • 1.75 oz. (50g) butter, melted
  • 1/4 cup (55g) sugar
  • 3 2/3 cups (480g) all-purpose flour
  • 1 tbsp. vegetable oil

For the topping

  • 28 oz. (800g) damson plums
  • 2 1/3 cups (300g) all-purpose flour
  • 3.5 oz. (100g) butter
  • 1/2 cup (100g) sugar
  • 1 egg yolk
  • pinch of salt
  • confectioner’s sugar for dusting


  1. Add sugar and hot water to a bowl and mix. Add the yeast and mix in and let sit for about 10 minutes. In a large bowl mix milk, egg, the melted butter and sugar until combined. Add half of the flour and the yeast mixture and start mixing/kneading. Slowly add the remaining flour and mix in. Knead for about 5-8 minutes, then brush with the oil, cover and let rise in a warm place for about 1-2 hours – it should double in size.
  2. While the dough is rising, wash and stone the damson plums, almost half them (they should still be connected at one point), then cut these halves in half (almost) so you get four slices that are still connected. Add the remaining ingredients for the topping to a bowl – butter, sugar, egg yolk and salt – and mix until streusel form. Set aside.
  3. Preheat the oven to 390˚F (200°C). As soon as the dough has doubled in size, roll out on a floured surface cut out pices in the size of the tins you have at hand (the big ones were 6.3 inches/16cm and the small ones 4.3 inches/11cm) . Grease the tins and press the dough into the tins. Place the damson plums in the prepared tins and sprinkle the streusel on top. Bake in the oven for about 15 minutes until the streusel get a nice golden color. Take out of the oven and dust with confectioner’s sugar and bake for 5 minutes more. Take out and let cool down completely.


  • Enjoy baking!