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Quetschentaart

Field	Value
name	Quetschentaart
image	Quetschentaart 02.jpg
image_size	300px
place_of_origin	Luxembourg
type	Dessert
main_ingredient	Zwetschgen, flour, butter, sugar, (yeast)

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

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-200 C for 45-40 minutes or until ready.

In other recipes, the base is made with a yeast dough.

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

de
[http://anneskitchen.lu/recipes/tarts-crumbles/quetschentaart-luxembourgish-plum-tart-and-cook-book-giveaway/ "Quetschentaart"] {{Webarchive. link. (2020-08-12 , ''anneskitchen.lu''. Retrieved 24 July 2020.)
[https://revue.lu/quetschentaart// "Quetschentaart"] {{Webarchive. link. (2020-11-27 , ''revue.lu''. Retrieved 30 November 2020. {{in lang). de
de

Info: Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

cuisine-of-luxembourg tarts luxembourgian-desserts plum-dishes

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