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Quetschentaart – Luxembourgish plum tart
Dessert

Quetschentaart – Luxembourgish plum tart

Luxembourgish plum tart with a crisp shortcrust base and tart plums — a late-summer classic from the Grand Duchy.

TraditionalLate SummerWeekendDessertBakingLuxembourgish
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Rate:
65 min total
8 servings
Easy

Ingredients

servings
Units

  • Pastry

    • 8.8 oz Flour
    • 4.4 oz Butter, cold
    • 1.8 oz Sugar
    • 1 stk Egg

  • Filling

    • 1.8 lb Plums, halved and stoned
    • 3 tbsp Sugar

Instructions

  1. 1

    Combine flour, butter, sugar and egg

    1. Combine flour, butter, sugar and egg into a shortcrust dough. Press into a tart tin and chill 15 min.
  2. 2

    Preheat oven to 190 °C

    1. Preheat oven to 190 °C. Arrange plums cut-side up, tightly packed. Sprinkle with sugar.
  3. 3

    Bake 35–40 min until pastry is golden

    1. Bake 35–40 min until pastry is golden and plums are soft.

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Allergens

GlutenDairyEggs

Author

N

Nordmad

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Author

N

Nordmad