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Quetschentaart

Name: Quetschentaart
Total time: 90 min
Yield: Serves 8
Cuisine: Luxembourg
Ingredients: 200g All-purpose flour; 100g Butter; 1 Egg; 80g Sugar; 800g Plums; 1/2 tsp Cinnamon powder; 2 tbsp Breadcrumbs

Dessert

⏱ 90 min

👥 Serves 8

Difficulty ⭐⭐

A tart packed with damson plums — Luxembourg's late-summer bake.

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📖 The Story Behind This Dish

Quetschentaart is a tart made with plenty of the damson plums (quetschen) that ripen in Luxembourg in September. Halved plums are packed like petals over yeast dough or pastry and baked. In plum season, villages and families bake tart after tart to enjoy with coffee.

🌆 Where it's eaten: In a Luxembourg farm garden in September, a tart of plums picked from the orchard comes out of the oven and is cut to reveal purple juice seeping through.

🥕 Ingredients (serves 8)

All-purpose flour 200g
Butter 100g
Egg 1
Sugar 80g
Plums 800g
Cinnamon powder 1/2 tsp
Breadcrumbs 2 tbsp

👩‍🍳 Instructions

Bring together the flour, cold butter, egg, and 30g sugar into a dough and chill 30 minutes.
Split the plums in half, remove the pits, and cut a further slit in each.
Roll out the dough, line a tart pan, and scatter with breadcrumbs.
Arrange the plums snugly, standing up with cut sides facing up.
Bake at 190°C for 40 minutes and sprinkle with the remaining sugar and cinnamon.

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