Quetschentaart (Luxembourg Damson Plum Tart)
In short: An open tart of sweet shortcrust pastry topped with halved damson plums in tight circles, baked until jammy and finished with a little sugar. It takes about 1 h 45 min in total and makes 8 servings.
- Prep
- 40 min
- Cook
- 1 h 5 min
- Resting
- 1 h 45 min
- Total
- 1 h 45 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 350 kcal
Quetschentaart is the plum tart that fills Luxembourg bakeries each autumn, when damson plums, known locally as quetschen, come into season. Halved plums are arranged in tight overlapping circles on a thin sweet pastry base and baked until the fruit softens and the juices turn jammy. A sprinkle of sugar balances the tart fruit. Serve it warm with cream or cold with coffee.
Instructions
- Rub the butter into the flour, sugar and salt until the mixture resembles fine crumbs. Stir in the egg yolk and enough cold water to form a dough. Shape into a disc, wrap and chill for 1 hour.
- Heat the oven to 190°C (375°F). Roll the dough to about 3 mm (1/8 in) on a floured surface and line a 28 cm (11 in) tart tin with a removable base, pressing into the corners. Trim the edge, prick the base with a fork and chill for 15 minutes.
- Line the pastry with parchment and baking beans and bake for 15 minutes. Remove the parchment and beans and bake for 5 minutes more, until pale golden.
- Sprinkle the ground almonds over the hot base. Starting at the outer edge, arrange the plum halves skin side down in tight overlapping circles, working toward the center.
- Sprinkle with 2 tbsp of the sugar and the cinnamon, if using. Bake for 35 to 40 minutes, until the pastry is golden and the plums are soft and juicy.
- Sprinkle the remaining sugar over the hot tart and cool in the tin for 30 minutes. Serve warm or at room temperature, with whipped cream if you like.
Tips
- Damson or Italian prune plums hold their shape and balance tart with sweet. If the plums are very sharp, add an extra tablespoon of sugar. Outside the season, use frozen halved plums, thawed and drained well.
- The ground almonds under the fruit soak up the juices and keep the base crisp. For a nut-free tart, use fine dry breadcrumbs or semolina instead.
Questions and answers
Which plums are used in quetschentaart?
Luxembourg bakers use damson-type plums called quetschen. Italian prune plums or any firm, slightly tart plum can stand in outside the season.
Can I make quetschentaart ahead of time?
Yes. Bake it up to a day ahead and keep it loosely covered at room temperature. The pastry is crispest on the first day, and slices can be warmed for 5 minutes at 160°C (325°F).
Can I freeze quetschentaart?
Yes. Freeze the baked, cooled tart for up to 2 months. Thaw it overnight at room temperature and crisp it for 10 minutes in a 180°C (350°F) oven.
How long does it take to make Quetschentaart (Luxembourg Damson Plum Tart)?
About 1 h 45 min in total: 40 min of preparation and 1 h 5 min of cooking.
How many calories are in Quetschentaart (Luxembourg Damson Plum Tart)?
About 350 kcal per serving, with 5 g of protein, 50 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 350 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 50 g |
| Fat | 14 g |
| Fiber | 3 g |
| Sugar | 23 g |
| Sodium | 80 mg |
Estimated values, calculated from the ingredients.
