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  • Luxembourg_Quetschentaart - Luxembourgish Plum Tart Recipe

QUETSCHENTAART (PLUM TART)

  • Luxembourg_Quetschentaart - Luxembourgish Plum Tart Recipe

I find pitting plums a pain in the arse and avoid it where I can, but the Luxembourgers make a mighty fine plum tart and it looked so darn tempting that I developed a recipe, rolled up my sleeves and got a pitting.  Thankfully the mess was worth it.

As far as fillings go this is as simple as it gets, plums and sugar, nothing more.  It doesn't need anything else as far as I'm concerned, except for perhaps a big blob of creme fraiche on serving.

Makes Dulcie's List   Makes Cosmin's List
Luxembourg_Quetschentaart-2.jpg

INGREDIENTS

pastry
  • 250g plain flour
  •  3 tbsp caster sugar
  •  1/4 tsp salt
  •  110g butter, chilled and coarsly grated
  •  Appx 5 tbsp ice cold water
Filling
  •  750g plums, pitted and sliced
  •  5 tbsp caster sugar
to serve
  • Creme fraiche

NUTRITIONAL CONTENT PER PORTION

  • Calories | 285
  • Fat | 11.6g

Serves | 8

Prep Time |  20 minutes (plus 30 minutes chilling)

Cooking Time | 45 minutes

method

  1. In a large bowl mix together the flour, caster sugar and salt.
  2. Add the butter and use your fingers to crumble the mix until you have fine bread crumbs.
  3. Stir in the water a table spoon at a time until your mixture comes together into a dough, you may need slightly more water than stipulated in the ingredients, you may need less.
  4. Cover in clingfilm/saran wrap and refrigerate for half an hour.
  5. Preheat the oven to 175°c.
  6. Roll the pastry out thinly and use it to line a 30cm shallow tart tin.  Prick the base with a fork, line with baking parchment and fill with baking beads.
  7. Bake for 15 minutes, remove the baking beads and baking parchment and cook for a further five minutes.
  8. Arrange the plum slices in the pastry case, sprinkle the sugar on top and bake for 45 minutes until golden.
  9. Serve with creme fraiche.

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