quetschentaart – luxembourg plum tart
(1 rating)
Quetschentaart is one of the classics of Luxembourgish baking. The simple fruit tart is a traditional autumn treat, and you’ll find it at bakeries across the country in the fall. The tart is made with “Quetschen”, which translates into plum (Damson plum, to be exact), but it’s not the same plums we're used to here in America or the rest of the world. PREP TIME INCLUDES RESTING TIME
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(1 rating)
yield
8 serving(s)
prep time
40 Min
cook time
40 Min
method
Bake
Ingredients For quetschentaart – luxembourg plum tart
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1/2 cunsalted butter, softened (125g)
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1/4 csugar (50g)
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1egg
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2 cflour (250g)
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1 pinchsalt
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1 lbdamson plums, or regular (500g)
- DAMSON PLUMS ARE PROBABLY VERY HARD TO FIND OUTSIDE OF LUXEMBOURG
How To Make quetschentaart – luxembourg plum tart
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1Prepare the dough: Beat the butter with the sugar, then add the egg and beat until fluffy.
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2Sift in the flour and salt and quickly knead into a firm dough. Wrap in cling film and refrigerate for 30 minutes.
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3While the dough rests, wash the plums, halve them, then remove the stone and cut into six wedges. Set aside.
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4Preheat the fan oven to 200° celsius. Roll out the dough and put into a buttered tart pan.
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5Arrange the plum slices in circles on the tart base. Bake for 40 minutes or until the base seems not too soggy anymore (it will always remain slightly soggy because of the plum juice that oozes from the fruit).
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