Desserts
Quetschentaart
Ingredients
- 250g (2 cups) Flour
- 125g (1/2 cup) Cold butter, cubed
- 60g (1/4 cup) Sugar
- 1 Egg
- Pinch of salt
- 1kg (2 1/4 lbs) Quetsch plums, halved and stoned
- 2 tbsp (25g) Sugar, for sprinkling
- 1 tsp (2g) Cinnamon
Method
- Rub the cold butter into the flour, sugar, and salt until it resembles breadcrumbs.
- Mix in the egg to form a smooth dough; wrap and chill for 30 minutes.
- Roll out the dough and line a tart tin, trimming the edges.
- Arrange the halved plums, cut side up, tightly over the pastry base in overlapping rows.
- Sprinkle with sugar and cinnamon.
- Bake at 190°C (375°F) for 35-40 minutes until the pastry is golden and the plums are soft and jammy.
- Cool slightly before slicing and serving.
Introduction: Quetschentaart is a beloved late-summer dessert in Luxembourg, tied closely to the country's quetsch plum harvest and a familiar sight at Sunday family lunches and local bakeries alike come plum season.
Cultural Background: Quetschentaart is a beloved late-summer dessert in Luxembourg, tied closely to the country's quetsch plum harvest and a familiar sight at Sunday family lunches and local bakeries alike come plum season.
Tips: Use true quetsch plums (small, oval, deep purple) if you can find them — their firmer flesh and tartness hold up better in baking than larger, juicier plum varieties.
Variations: Add a thin layer of ground almonds under the plums to absorb excess juice and add richness, a common regional touch.
Nutrition: Approx. 260 kcal, 4g protein, 11g fat, 37g carbohydrates per slice.
FAQs:
Q: What if I can't find quetsch plums?
A: Any firm, tart plum variety works reasonably well as a substitute, though the classic flavour is specifically associated with quetsch.
Q: Can this tart be made ahead?
A: Yes, it keeps well for two days at room temperature and is often served the day after baking, once the juices have settled.
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