FRUIT TART SAN DIEGO RECIPES

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QUETSCHENTAART – LUXEMBOURG PLUM TART | JUST A PINCH RECIPES



Quetschentaart – Luxembourg Plum Tart | Just A Pinch Recipes image

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

Provided by Lori Loucas @jostlori

Categories     Fruit Desserts

Prep Time 40 minutes

Cook Time 40 minutes

Yield 8

Number Of Ingredients 7

1/2 cup(s) unsalted butter, softened (125g)
1/4 cup(s) sugar (50g)
1 egg
2 cup(s) flour (250g)
1 pinch(es) salt
1 pound(s) damson plums, or regular (500g)
DAMSON PLUMS ARE PROBABLY VERY HARD TO FIND OUTSIDE OF LUXEMBOURG

Steps:

  • Prepare the dough: Beat the butter with the sugar, then add the egg and beat until fluffy.
  • Sift in the flour and salt and quickly knead into a firm dough. Wrap in cling film and refrigerate for 30 minutes.
  • While the dough rests, wash the plums, halve them, then remove the stone and cut into six wedges. Set aside.
  • Preheat the fan oven to 200° celsius. Roll out the dough and put into a buttered tart pan.
  • Arrange 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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