Quetschentaart — Print Recipe — The Culinary Codex

A buttery, crisp shortcrust tart piled high with halved damson plums that caramelize into jammy sweetness, dusted with cinnamon sugar.

Ingredients

1 Rub flour and cold butter together until sandy. Mix in sugar, egg yolk, and water to form a dough. Chill 30 min.
2 Roll out pastry and line a buttered tart pan. Prick the base with a fork.
3 Sprinkle breadcrumbs over the pastry base to absorb fruit juices.
4 Arrange plum halves tightly, cut side up, in concentric circles over the pastry.
5 Sprinkle with cinnamon sugar and bake at 190°C (375°F) for 40-45 minutes until pastry is golden and plums are caramelized.
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.