Anderes Von Dorten
"Other Tarts"
From the treasured pages of Kuchenmeisterei Hans Treuheit
Written by Hans Treuheit
Anderes Von Dorten
"Nimb die Zwetschgen schäl die dir die Kernen nimbt, darein stoß auf ein wenig süssen Zugger und Zimmetstoss, und wie vorhin daran seÿ auf einander mische, darauff ein Tayg wie zu andern Dorten, thu zu einen Dorten auf und schlag die Zwetschgen darein, wirff ein auf gestrichenes Ey darauff, und thue Zugger darauff. Wirff darauff in den offen so ist es Recht."
English Translation
"Other Tarts. Take the plums, peel them, remove their pits, then crush them with a bit of sweet sugar and ground cinnamon, and as before, mix them together, then make a dough as for other tarts, put it into a tart, and put the plums inside. Brush beaten egg over it, and sprinkle sugar on top. Put it in the oven, and it is done right."
Note on the Original Text
The recipe is written in early modern German in a conversational, list-like format, assuming the cook's familiarity with basic processes such as making shortcrust ('Tayg wie zu andern Dorten') and preparing fruit. It is relatively sparse with measurements—customary for the period—so quantities must be interpreted. Language quirks include archaic spellings (e.g., 'Zugger' for Zucker, 'Zimmetstoss' for Zimtstoß, meaning ground cinnamon), and a reliance on sequencing steps rather than full sentences. Practical knowledge and intuition in the kitchen were taken for granted.
Title
Kuchenmeisterei Hans Treuheit (1689)
You can also click the book image above to peruse the original tome
Writer
Hans Treuheit
Era
1689
Publisher
Unknown
Background
A sumptuous collection of 429 historical recipes, artfully penned by Hans Treuheit in 1689. This culinary treasure, bound with a printed menu at its front, invites readers to savor the flavors and inventive spirit of late 17th-century gastronomy.
Kindly made available by
University of Graz
This recipe, titled "Anderes von Dorten" (Another of Tarts), comes from a substantial manuscript compiled by Hans Treuheit in 1689, containing over 400 recipes. At this time in the Holy Roman Empire, such recipe collections reflected emerging bourgeois and gentry tastes, documenting both familiar and more elaborate dishes for occasions. Plum tarts were a favorite late summer treat across German-speaking lands, showcasing seasonal fruit, sugar (an increasingly available luxury), and warming spices like cinnamon. The use of pastry dough highlights the rising popularity of baked goods in both home and professional kitchens in the seventeenth century.
This tart would have been prepared with a simple wooden rolling pin to shape the dough, a sharp knife or stone to pit and slice the plums, a mortar and pestle to grind spices like cinnamon, and a wooden mixing bowl. The assembled tart might be placed on a ceramic or metal baking round or tray. Baking would take place in a wood-fired oven, with careful management of heat. An egg brush could be as simple as a sprig of herbs or a piece of cloth.
Prep Time
15 mins
Cook Time
45 mins
Servings
8
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 lb 2 oz plums (Zwetschgen), preferably ripe and firm, stones removed and sliced
- 1/4 cup caster sugar (plus 1–2 tbsp extra for sprinkling)
- 1 tsp ground cinnamon
- 1 2/3 cups all-purpose flour
- 7 tbsp unsalted butter, cold and cubed
- 1 egg (for the dough and for brushing)
- Pinch of salt
Instructions
- Preheat your oven to 350°F.
- Begin by taking ripe plums (Zwetschgen), peeling them if desired, and removing the stones.
- Gently crush or slice the plums, then toss them with around 1/4 cup of caster sugar and a generous pinch of ground cinnamon.
- Set aside to macerate while you prepare your dough.
- For the pastry, make a simple shortcrust with about 1 2/3 cups flour, 7 tablespoons unsalted butter, 1 egg, and a pinch of salt, bringing together until just combined.
- Roll the dough out into a tart tin or onto parchment, creating a raised edge.
- Pile the sugared plums onto the base.
- Brush beaten egg over the exposed pastry edges (about 1 egg), then sprinkle an additional 1–2 tablespoons of sugar over the plums for caramelization.
- Bake for 40–45 minutes until the crust is golden and the fruit bubbly.
Estimated Calories
220 per serving
Cooking Estimates
It takes about 15 minutes to prepare the plums and pastry dough. The tart bakes for about 45 minutes. Each slice contains around 220 calories, and the recipe makes 8 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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