Quetschentaart

Quetschentaart, a popular Luxemburg speciality, is a simple open fruit tart with the local type of plum, Prunus domestica L. subsp. italica, closest to a damson or zwetschge, which do not give off much water. It does not work with more watery types of plums, and the stone must be easily removable too.

Quetschentaart
TypeDessert
Place of origin Luxembourg
Main ingredientsDamson plums, flour, butter, sugar

In the Ketty Thull recipe, the dough for the shortcrust base consists of flour, butter and sugar (unusual for French-style shortcrust, but to balance the sourness, which is key) only. But as with any traditional recipe, every family has its own version. The base in placed in a tart baking dish, and covered with halved plums (no stones) arranged in overlapping circles. It is baked at 180 °C (356 °F)-200 °C (392 °F) for 45-40 minutes or until ready.[1]

Traditionally, it is a seasonal dish served in the autumn after the local plums have ripened.
It is always served with whipped cream, usually e.g. with the afternoon coffee.

References
  1. "Quetschentaart", anneskitchen.lu. Retrieved 24 July 2020.
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