Quetschentaart Explained

Quetschentaart
Place Of Origin: Luxembourg
Type:Dessert
Main Ingredient:Zwetschgen, flour, butter, sugar, (yeast)

Quetschentaart, a popular Luxembourg speciality, is a simple open fruit tart with zwetschgen.[1]

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. The base is placed in a tart-baking dish, and covered with halved plums (no stones) arranged in overlapping circles. It is baked at 180C-200C for 45-40 minutes or until ready.[2]

In other recipes, the base is made with a yeast dough.[3] [4]

Traditionally, it is a seasonal dish served in the autumn when the zwetschgen are ripe.
It is often served with whipped cream at afternoon coffee.

Notes and References

  1. https://www.merlanne.lu/?p=127// "Der Boma hir Quetschentaart"
  2. http://anneskitchen.lu/recipes/tarts-crumbles/quetschentaart-luxembourgish-plum-tart-and-cook-book-giveaway/ "Quetschentaart"
  3. https://revue.lu/quetschentaart// "Quetschentaart"
  4. https://www.merlanne.lu/?p=127// "Der Boma hir Quetschentaart"