Quetschentaart
If you have a sweet craving, you will undoubtedly like this delectable open plum tart. In the autumn, after the fruit has matured and been gathered, you can find Quetschentaart in bakeries all around Luxembourg. It is traditionally made with damsons, a variety of plums. These are halved, and then baked in an oven with a sweet pastry dough base. As a finishing touch, the tart is topped with halved plums arranged in circles and sprinkled with sugar.
Ingredients:
- 125g butter, softened
- 50g sugar
- 1 egg
- 250g flour
- 1 pinch of salt
- 500g plums
Instruction:
- Mix together the butter and sugar, then add the egg and whisk until fluffy.
- Sift in the flour and salt, and quickly knead the dough into a solid ball. Wrap with cling film and place in the refrigerator for 30 minutes.
- Preheat the fan oven to 200oC. Roll the dough out and place it in a buttered tart pan.
- Wash the plums, then cut them in half, remove the stone, and cut them into six wedges.
- Arrange the plum slices in circles on top of the tart shell. Bake for 40 minutes, or until the base is no longer spongy.
