Quetschentaart
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The Tale of Quetschentaart
Story updated
Quetschentaart, a plum tart, reflects Luxembourg's position at a German-French culinary crossroads, using the small damson-like quetsch plums that ripen locally in late summer and early autumn. It's a beloved seasonal dessert, traditionally baked as the plum harvest comes in.
Ingredients
Scale:· 8 servings
- 250g flour
- 125g cold butter, cubed
- 60g sugar
- 1 egg
- Pinch of salt
- 1 kg Italian plums (quetsch), halved and pitted
- 2 tbsp sugar, for topping
- 1/2 tsp cinnamon
- 2 tbsp breadcrumbs
Instructions
- 1Combine flour, salt and sugar, then rub in the cold butter until the mixture resembles coarse crumbs.
- 2Add the egg and bring together into a smooth dough; wrap and chill for 30 minutes.
- 3Preheat the oven to 190°C (375°F).
- 4Roll out the dough and line a greased tart tin, pressing it up the sides.
- 5Scatter the breadcrumbs over the base to absorb excess juice.
- 6Arrange the plum halves, skin-side down, tightly in overlapping circles over the base.
- 7Sprinkle with sugar and cinnamon, then bake for 35-40 minutes until the pastry is golden and the plums are soft.
- 8Cool slightly before slicing and serve with whipped cream.
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