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Luxembourgish Plum Tart
Quetschentaart
A classic Luxembourgish dessert featuring a sweet shortcrust pastry filled with fresh plums and often a hint of vanilla sugar. It's a beloved seasonal treat, especially in autumn.
ð§ ææ
- 130 g Butter(cold, cubed)
- 50 g Sugar(plus extra for sprinkling)
- 1 large Egg
- 250 g All-purpose flour
- 1 pinch Salt
- 500 g Plums(halved, pitted, and quartered (damson plums are traditional))
- 1 tbsp Vanilla sugar(or regular sugar mixed with vanilla extract)
- 2 tbsp CrÚme fraîche(optional, for topping)
ðšâð³ äœãæ¹
- 1
For the dough: In a bowl, cream together the cold butter and sugar until light and fluffy. Beat in the egg.
- 2
Sift in the flour and salt. Mix until a firm dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- 3
Preheat oven to 200°C (400°F). Grease a 26cm (10-inch) tart pan.
- 4
Roll out the dough on a lightly floured surface to fit the tart pan. Press it into the bottom and up the sides. Trim any excess dough.
- 5
Arrange the prepared plum quarters evenly over the dough base. You can place them cut-side down for a neater appearance.
- 6
If using, spread the crÚme fraîche over the plums. Sprinkle the vanilla sugar evenly over the plums.
- 7
Bake for 30-40 minutes, or until the crust is golden brown and the plums are tender. If the crust edges start to brown too quickly, you can cover them with foil.
- 8
Let the tart cool slightly before serving. It can be enjoyed warm or at room temperature.
ð¡ ããã®ã³ã
- âUsing damson plums is traditional and provides a lovely tartness.
- âEnsure the dough is well-chilled for a crispier crust.
- âDon't overwork the dough to keep it tender.
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- Add a sprinkle of cinnamon over the plums before baking.
- Serve with a dollop of whipped cream or vanilla ice cream.