Entree: Luxembourg – Southern Culinary Region – Quetschentaart (Traditional thin plum tart with halved damson plums on a shortcrust base)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 45 min

Additional 20 min

Total 1 hr 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 1/2 cups (300 g) all-purpose flour
- 3/4 cup (170 g) cold unsalted butter, cut into cubes
- 1/4 cup (50 g) granulated sugar
- 1 large egg, approx. 1 3/4 oz (50 g)
- 2–3 tbsp (30–45 ml) cold water, as needed
- 1 lb 12 oz (800 g) damson plums or small Italian plums, halved and pitted
- 1/2 cup (60 g) ground almonds
- 1/3 cup (67 g) granulated sugar for filling
- 1 tsp (5 ml) vanilla extract
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 g) unsalted butter, melted (for brushing)
- 2–3 tbsp (30–45 ml) apricot jam, warmed and strained for glazing
- Pinch of salt

Show original ingredient measurements

- 2 1/2 cups (300 g) all-purpose flour
- 3/4 cup (170 g) cold unsalted butter, cut into cubes
- 1/4 cup (50 g) granulated sugar
- 1 large egg, approx. 50 g
- 2–3 tbsp (30–45 ml) cold water, as needed
- 1 lb 12 oz (800 g) damson plums or small Italian plums, halved and pitted
- 1/2 cup (60 g) ground almonds
- 1/3 cup (67 g) granulated sugar for filling
- 1 tsp (5 ml) vanilla extract
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 g) unsalted butter, melted (for brushing)
- 2–3 tbsp (30–45 ml) apricot jam, warmed and strained for glazing
- Pinch of salt

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the shortcrust: In a bowl, combine the flour, 1/4 cup (60 ml) sugar, and a pinch of salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg and 2 tablespoons (30 ml) cold water and mix until a dough forms, adding the extra tablespoon water if needed. Shape into a disk, wrap, and chill for at least 30 minutes.
2. Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 10-inch (25 cm) tart pan with removable bottom. Press the dough into the pan and trim the edges. Prick the base lightly with a fork.
3. Evenly sprinkle the ground almonds over the pastry base and sprinkle 1/3 cup (80 ml) granulated sugar and the vanilla extract over the almonds. The almond layer helps absorb fruit juices and gives classic flavor.
4. Arrange the halved plums cut-side up in concentric circles on top of the almond layer, packing them fairly closely. Sprinkle the lemon juice over the plums.
5. Bake the tart in the preheated oven until the crust is golden and the plums have softened and released juices, about 35–45 minutes.
6. As soon as the tart comes out of the oven, brush the plums with the warmed apricot jam to glaze and give a glossy finish. Brush the crust lightly with the melted butter for extra sheen if desired.
7. Let the tart cool in the pan on a rack for at least 20 minutes before removing. Serve warm or at room temperature, sliced into 6 pieces.

1. Make the shortcrust: In a bowl, combine the flour, 1/4 cup sugar, and a pinch of salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg and 2 tablespoons cold water and mix until a dough forms, adding the extra tablespoon water if needed. Shape into a disk, wrap, and chill for at least 30 minutes.
2. Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 10-inch (25 cm) tart pan with removable bottom. Press the dough into the pan and trim the edges. Prick the base lightly with a fork.
3. Evenly sprinkle the ground almonds over the pastry base and sprinkle 1/3 cup granulated sugar and the vanilla extract over the almonds. The almond layer helps absorb fruit juices and gives classic flavor.
4. Arrange the halved plums cut-side up in concentric circles on top of the almond layer, packing them fairly closely. Sprinkle the lemon juice over the plums.
5. Bake the tart in the preheated oven until the crust is golden and the plums have softened and released juices, about 35–45 minutes.
6. As soon as the tart comes out of the oven, brush the plums with the warmed apricot jam to glaze and give a glossy finish. Brush the crust lightly with the melted butter for extra sheen if desired.
7. Let the tart cool in the pan on a rack for at least 20 minutes before removing. Serve warm or at room temperature, sliced into 6 pieces.