Mangu

quetschentaart

Next Dish: Muamba de Galinha

Quetschentaart is a traditional Luxembourgish dessert, primarily made from damson plums, also known as "quetschen". The plums are arranged on a shortcrust or yeast dough and often sprinkled with cinnamon and sugar before baking. The tart is typically enjoyed in the autumn when damson plums are in season. It is a popular treat during the "Quetschenkirmes" festival in Luxembourg, which celebrates the harvest of the plums.

quetsches

flour

butter

salt

semolina

egg

powdered sugar

Recipe

Ingredients:

  • 1 kg quetsches (a type of plum)

  • 300 g flour

  • 150 g sugar

  • 150 g butter

  • 1 egg

  • A pinch of salt

  • 2 tablespoons of semolina

  • 2 tablespoons of sugar


Instructions:

  1. Preheat your oven to 180°C (350°F).

  2. Start by preparing the dough: mix the flour, sugar, and salt in a bowl.

  3. Add the butter (cut into small pieces) to the bowl and work it into the flour mixture until it resembles breadcrumbs.

  4. Stir in the egg and knead until you get a smooth dough. If the dough is too sticky, add a bit more flour.

  5. Roll out the dough and place it in a buttered tart tin. Prick the bottom with a fork.

  6. Sprinkle the semolina evenly over the dough. This will help to absorb the juice from the plums and keep the bottom of the tart crisp.

  7. Wash the quetsches, cut them in half and remove the stones. Arrange the halves skin side up on the dough.

  8. Sprinkle the quetsches with the 2 tablespoons of sugar.

  9. Bake the tart in the preheated oven for about 40 minutes, or until the plums are soft and the crust is golden.

  10. Let the tart cool before serving. Enjoy it as is, or with a dollop of whipped cream or a scoop of vanilla ice cream.