Quetschentaart
TypeDessert
Place of origin Luxembourg
Main ingredientsZwetschgen, flour, butter, sugar, (yeast)

Quetschentaart, a popular Luxembourg speciality, is a simple open fruit tart with zwetschgen.[1]

In the Ketty Thull recipe, the dough for the shortcrust base consists of flour, butter and sugar (unusual for French-style shortcrust, but to balance the sourness, which is key) only. The base is placed in a tart-baking dish, and covered with halved plums (no stones) arranged in overlapping circles. It is baked at 180 °C (356 °F)-200 °C (392 °F) for 45-40 minutes or until ready.[2]

In other recipes, the base is made with a yeast dough.[3][4]

Traditionally, it is a seasonal dish served in the autumn when the zwetschgen are ripe.
It is often served with whipped cream at afternoon coffee.

References

  1. "Der Boma hir Quetschentaart", merlanne.lu. Retrieved 30 November 2020. (in German)
  2. "Quetschentaart", anneskitchen.lu. Retrieved 24 July 2020.
  3. "Quetschentaart", revue.lu. Retrieved 30 November 2020. (in German)
  4. "Der Boma hir Quetschentaart", merlanne.lu. Retrieved 30 November 2020. (in German)
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.