About the Recipe
Got some plums sitting on your counter? Here’s the perfect way to use them. Zwetschgenwähe, or Swiss Plum Tart, is a staple in Switzerland, especially in late summer when plums are perfectly ripe and bursting with flavor.
Wahe (pronounced veh-ya) comes in both sweet and savory versions. The sweet ones feature fruits like apples, apricots, cherries, or plums, while the savory kind is more like a quiche, made with eggs, cheese, onions, ham, and tomatoes.
This plum version is simple yet elegant—flaky, buttery crust, juicy plums, and a delicate egg custard that brings everything together. Lightly sweet with bright, tart pops of fruit, it’s just the thing for an afternoon treat or a not-too-sweet dessert. It’s hard to resist making this one year-round, even when plums aren’t in peak season.
🥧 Buttery, Tender Crust – Bakes perfectly with the filling, no pre-baking required.
🍑 Juicy, Sweet-Tart Plums – A delicious balance of natural fruitiness and subtle tartness.
🥚 Light Custard Filling – Smooth and creamy, but not too rich or heavy.
✨ Not Overly Sweet – Just enough sweetness to highlight the plums without overpowering them.
☕ Great Anytime – Enjoy it as a light meal, afternoon snack, or after-dinner treat.
🍽 Effortless but Elegant – Simple ingredients, easy prep, and a beautiful result.
What You'll Love
Do I need to pre-bake the crust? No need! The tart bakes long enough for the crust to cook through without becoming soggy.
What kind of plums should I use? Traditional Swiss Zwetschgen (Italian or Damson plums) are ideal since they hold their shape and have a nice sweet-tart balance. Other varieties work too, but they may release more juice.
Do I need to peel the plums? Nope! The skins soften as they bake, adding flavor, color, and a slight tartness that balances the sweetness.
Can I use frozen plums? Yes, just thaw and drain them well to avoid excess liquid in the tart.
What’s the best way to arrange the plums? Cut them into halves or quarters and place them cut-side up in a circular pattern or rows. This keeps them from sinking too much into the filling.
How do I know when the tart is done? The custard should be set but slightly jiggly in the center, and the plums should look soft and juicy.
Can I make this tart dairy-free? Yes! Use a dairy-free milk alternative for the custard, like almond or oat milk.
How long does Zwetschgenwähe keep? It’s best enjoyed fresh but can be stored in the fridge for up to 3 days. Reheat gently in the oven or enjoy it cold.
Can I freeze it? It’s possible, but the texture of the custard may change slightly. For best results, freeze without the custard and add it fresh before baking.
Is this tart traditionally eaten warm or cold? Either! Some prefer it warm, fresh from the oven, while others enjoy it chilled the next day.🥧 Buttery, Tender Crust – Bakes perfectly with the filling, no pre-baking required.
🍑 Juicy, Sweet-Tart Plums – A delicious balance of natural fruitiness and subtle tartness.
🥚 Light Custard Filling – Smooth and creamy, but not too rich or heavy.
✨ Not Overly Sweet – Just enough sweetness to highlight the plums without overpowering them.
☕ Great Anytime – Enjoy it as a light meal, afternoon snack, or after-dinner treat.
🍽 Effortless but Elegant – Simple ingredients, easy prep, and a beautiful result.
Frequently asked Questions
Ingredients
Crust:
1 1/4 cup + 2 tablespoons All-Purpose Flour
1/2 cup Unsalted Butter
1/2 teaspoon Salt
1/4- 1/2 cup Cold Water
Custard Filling:
1 cup Heavy Cream
2 Eggs
4 tablespoons Granulated Sugar + 2 tablespoons for sprinkling
Pinch of Salt
1/2 cup Hazelnut Meal + 2 tablespoons for sprinkling
Fruit Filling:
Plums (halved or quartered) - 6-8 depending on size
Preparation
Wahe is very straight forward to make and what I love about it is that, whether savory or sweet it is a really versatile dish. You can play around with your fruit or cheese toppings and it can be served warm or cold.
Start by preparing your dough. This will have to be chilled for at least an hour so it is good to start with that. You can also make this dough ahead of time and freeze it, so that you always have some at the ready for when you need it. Just make sure to thaw it in the fridge overnight before you want to use it.
In a large bowl sift together the flour and salt. Then crumble in the cold butter and work the mixture together with your fingers so that you get it to be a fluffy sand-like consistency. Then slowly add in the cold water a few tablespoons at a time. Keep kneading the dough until you have achieved a nice dense and smooth doughball.
Wrap your dough in cling-film and place it in the fridge to cool for a minimum of 1 hour.
Once your dough has chilled, using a rolling pin, roll out the dough on a nicely floured surface. You want to roll it thin enough so that it is about 3mm thick and covers the surface of your pie dish.
Make sure to prepare your pie dish beforehand by greasing it with a little bit of butter and a dusting of flour. This will make it less prone to sticking and easier to remove the pie pieces when you are ready to serve.
Drape the pie crust over the pie dish making sure the sides are well covered. Remove any excess dough that drapes over the edge. I find it easiest to roll my rolling pin along the edge to create a smooth cut.
Using a fork, prick the bottom of the pie crust by stamping the fork prongs all over. Sprinkle with the 2 tablespoons hazelnut meal and 2 tablespoons granulated sugar.
Next, halve or quarter your plums and place with the cut side up into the pie shell.
Prepare your egg filling.
In a large measuring bowl (or medium jug) mix together the cream, 2 eggs, 4 tablespoons of granulated sugar, pinch of salt and 1/2 cup of hazelnut meal.
Mix well with a whisk. When everything is well blended, carefully pour the egg and cream mixture overtop the plums.
Preheat oven to 425F.
Bake the wahe for 35-40 minutes or until the egg custard has cooked and browned lightly.
Let cool for a minimum of 1 hour before serving.
As mentioned above, wahe can be served warm or cold. You can store the leftover wahe in the fridge for 3-4 days.