Quetschentaart, a popular
Luxembourg
Luxembourg ( ; lb, Lëtzebuerg ; french: link=no, Luxembourg; german: link=no, Luxemburg), officially the Grand Duchy of Luxembourg, ; french: link=no, Grand-Duché de Luxembourg ; german: link=no, Großherzogtum Luxemburg is a small land ...
speciality, is a simple open fruit
tart
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes wit ...
with
zwetschgen.
In the
Ketty Thull
Ketty (Catherine) Thull (February 2, 1905 - October 25, 1987) was a Luxembourg cook, educator, cookbook writer; wrote the influential ''Luxemburger Kochbuch'' (1946). On its publication, the book received a positive review in the ''Luxemburger Wo ...
recipe, the dough for the
shortcrust
Shortcrust pastry is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken ...
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 - for 45-40 minutes or until ready.
In other recipes, the base is made with a yeast dough.
"Der Boma hir Quetschentaart"
''merlanne.lu''. Retrieved 30 November 2020.
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
{{Reflist
Luxembourgian cuisine
Tarts
Luxembourgian desserts
Plum dishes