A buttery, crisp shortcrust tart piled high with halved damson plums that caramelize into jammy sweetness, dusted with cinnamon sugar.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: tart pan or cake plate
Garnishes: powdered sugar, cinnamon
Accompaniments: whipped cream, coffee
Instructions
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1
Rub flour and cold butter together until sandy. Mix in sugar, egg yolk, and water to form a dough. Chill 30 min.
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2
Roll out pastry and line a buttered tart pan. Prick the base with a fork.
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3
Sprinkle breadcrumbs over the pastry base to absorb fruit juices.
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4
Arrange plum halves tightly, cut side up, in concentric circles over the pastry.
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5
Sprinkle with cinnamon sugar and bake at 190°C (375°F) for 40-45 minutes until pastry is golden and plums are caramelized.
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6
Cool slightly before serving. Best enjoyed warm with a dollop of whipped cream.
Did You Know?
During plum season in Luxembourg, bakeries compete for the best Quetschentaart, and families make dozens to freeze for winter.
Chef's Notes
Equipment Tips
- tart pan
- rolling pin
- mixing bowl
- oven
Garnishing
powdered sugar, cinnamon
Accompaniments
whipped cream, coffee
The Story Behind Quetschentaart
Quetschentaart celebrates Luxembourg's beloved Quetsch plum season in early autumn. Damson plum orchards have dotted the Luxembourgish countryside for centuries, and this tart became the signature way to preserve the short harvest. Every village bakery and home kitchen produces its own version, making it the nation's most popular dessert.
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