Quetschentaart
 | |
| Type | Dessert |
|---|---|
| Place of origin |  Luxembourg |
| Main ingredients | Zwetschgen, 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
[edit]- ^ "Der Boma hir Quetschentaart", merlanne.lu. Retrieved 30 November 2020. (in German)
- ^ "Quetschentaart", anneskitchen.lu. Retrieved 24 July 2020.
- ^ "Quetschentaart", revue.lu. Retrieved 30 November 2020. (in German)
- ^ "Der Boma hir Quetschentaart", merlanne.lu. Retrieved 30 November 2020. (in German)
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.
Cover photo is available under {{::mainImage.info.license.name || 'Unknown'}} license.
Cover photo is available under {{::mainImage.info.license.name || 'Unknown'}} license.
Credit:
(see original file).
