A German recipe featuring small plums, kwetsen in Dutch, which are in abundance on markets during the autumn season. I love how these little beauties sweeten up and change colour in the oven. The tart has an enriched yeast base which is crunchy yet soft and almost pudding-like where the plum juices have moistened the dough. The top is drizzled with a reduction of plum juice and red wine.
Like most German bakes there is very little sugar involved so the tart stays just a little, well, tart. Every bite generates a true fruit explosion with autumnal tones thanks to cinnamon, my favourite spice. Can I just slip in a little note on cinnamon if I may? Try and get your hands on true cinnamon, also known as the Ceylon variety. It is markedly different from cassia, which most supermarkets stock. Besides its health benefits, I find true cinnamon to be much more aromatic – the kind of smell that makes houses sell.