Quetschentaart
Luxembourgish Plum Tart
Quetschentaart, or plum tart, is a traditional fall dessert in Luxembourg - but plums come into season in June in California, so I had to wait until this month to make this tart. I'm glad I made it, but I don't think it was worth the wait.
The tart consists of a tasty, but fragile, crust, and fresh sliced plums dusted with vanilla sugar. I might have rolled the crust too thinly, I did have extra, but I think the ratio of shell-to-fruit would have been off if I'd rolled it any thicker. Still, it pretty much fell apart when I tried to serve it. I used regular dark plums because the Damson plums the recipe called for were not available at the market. Even then, I found the fruit to be too tart and not very sweet - it may just be too early in the season for good plums. The whole tart was pretty good, particularly when adding whipped cream, and I did enjoy it. It's also rather beautiful.
As I rolled the tart rather thin, it took only 25 minutes to bake rather than the 40 minutes recommended by the original recipe.
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Luxembourgish Plum Tart
Ingredients
- 8 Tbsp butter
- 1/4 cup sugar
- 1 egg
- 2 cups all purpose flour
- pinch of salt
- 1 lb plums, washed, pitted and cut into 6 wedges
- 2 Tbsp powdered vanilla sugar
- whipped cream
Directions
Prepare the tart shell
Using an electric mixer, cream the butter and sugar together. Add the egg and beat until fluffy. Sift the flour and salt into the butter mixture and knead into a firm dough. Make a ball with the dough, cover it with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 400°F. Grease a tart pan.
Roll the dough and place onto the prepared pan. Place the plum slices on the shell, in a circular pattern. Bake for 25 minutes, or until the shell is cooked through. Dust the tart with vanilla sugar. Serve with whipped cream.
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Adapted from a recipe at The Food Dictator
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