Because I come from the Czech Republic and my whole family lives there, this is where we go every summer. We usually pick lots of mushrooms and blueberries, but the wild growing damsons sadly only start ripening towards the end of our vacation. And the reason I am on a lookout for damsons is this tart.
In the Netherlands, damsons are not available, which is why I used plums, instead of the more traditional damsons. But nobody really cares whether it’s damsons or plums, as long as I do make it.
The base of the tart is yeasted, but it only needs to rise once, so it does not really take that long to put together. Not overly sweet, it also makes a great weekend breakfast.
For a blueberry version of the cake click here.
Plum kuchen with streusel topping
(My mother copied this recipe from an old Czech cookbook, but unfortunatelly does not remember which, so I can’t properly credit it)
¼ l (1 cup) milk, luke warm
40 g fresh yeast or 2 ½ tsp dry yeast
60 g (1/3 cup) sugar
500 g (3 1/2 cup) all-purpose flour
pinch of salt
90 g (3 oz) butter, melted
2 egg yolks
750 g blueberries, preferably wild
120 g (1 stick) cold butter, cut in 1 cm dice
120 g (2/3 cups) sugar
200 g (1 1/3 cup) all-purpose flour
1 egg white
To make the dough, mix flour with salt and sugar in a large bowl. Make a well in the center and pour in the milk in which you have dissolved the yeast. Let it stand for about 10 minutes, or until the yeast bubbles up. Add the melted butter and yolks and mix everything together. The dough is too sticky to mix by hand, so use a wooden spoon to beat it until it becomes smooth and springy to the touch. Gently pressing with your hands, spread the dough evenly on a buttered baking sheet. Let it rise for 30 to 45 minutes in a warm draught-free room.
Meanwhile, make the streusel topping: mix flour and sugar in a bowl, then add the diced butter. Using your fingertips, rub everything together until it resembles breadcrumbs. Keep the streusel in the fridge until needed.
Preheat the oven to 180 degrees Celsius (360 F).
Top the dough with the plums, cut side up, leaving an edge of about 2 cm. Cover the plums with the streusel. Brush the edges with the egg white. Bake for about 30 min, or until the edges are golden and the topping starts to colour.