Entree: Luxembourg – National Cuisine – Quetschentaart (Luxembourg-style plum tart with buttery shortcrust pastry)

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

Serving Size: 8

Approximate Time

Prep 25 min

Cook 45 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

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

- 2 1/2 cups (312 g) all-purpose flour
- 12 tbsp (170 g) unsalted butter, cold and cubed
- 1/2 cup (100 g) granulated sugar
- 1 large (1 3/4 oz (50 g)) egg
- 1 tsp (5 g) vanilla extract
- 1/4 tsp (1.5 g) fine salt
- 1–2 tbsp (15–30 ml) cold water, as needed
- 2 lb (900 g) Italian plums (quetschen), halved and pitted
- 1/2 cup (60 g) fine dry breadcrumbs or ground almonds
- 1/2 cup (100 g) granulated sugar for topping
- 2 tbsp (16 g) cornstarch
- 1 tbsp (15 ml) lemon juice
- 1/2 tsp (1 g) ground cinnamon (optional)
- 1 large (1 3/4 oz (50 g)) egg beaten with 1 tsp (5 ml) water for egg wash
- Powdered sugar for dusting (optional)

Show original ingredient measurements

- 2 1/2 cups (312 g) all-purpose flour
- 12 tbsp (170 g) unsalted butter, cold and cubed
- 1/2 cup (100 g) granulated sugar
- 1 large (50 g) egg
- 1 tsp (5 g) vanilla extract
- 1/4 tsp (1.5 g) fine salt
- 1–2 tbsp (15–30 ml) cold water, as needed
- 2 lb (900 g) Italian plums (quetschen), halved and pitted
- 1/2 cup (60 g) fine dry breadcrumbs or ground almonds
- 1/2 cup (100 g) granulated sugar for topping
- 2 tbsp (16 g) cornstarch
- 1 tbsp (15 ml) lemon juice
- 1/2 tsp (1 g) ground cinnamon (optional)
- 1 large (50 g) egg beaten with 1 tsp (5 ml) water for egg wash
- Powdered sugar for dusting (optional)

Instructions

1. Make the shortcrust: in a large bowl, combine flour, 1/2 cup (100 g) sugar, and salt. Rub in the cold cubed butter with fingertips or pulse in a food processor until mixture resembles coarse crumbs with some pea-size pieces.
2. Add the egg and vanilla and pulse or mix until dough begins to come together; add 1–2 tbsp (15–30 ml) cold water only if necessary. Gather into a disk, wrap, and chill for at least 30 minutes.
3. Preheat oven to 375°F (190°C). Butter a 10-inch (25 cm) tart pan with removable base.
4. Roll out chilled dough on a lightly floured surface to fit the tart pan. Press dough into the pan and trim the edges. Prick the base lightly with a fork.
5. Sprinkle the breadcrumbs or ground almonds evenly over the tart base to absorb fruit juices. Arrange halved plums cut-side up in concentric circles, fitting them closely.
6. In a small bowl, toss 1/2 cup (100 g) sugar with the cornstarch, lemon juice, and cinnamon (if using); sprinkle this mixture evenly over the plums.
7. Brush the pastry rim with the egg wash. Bake in the preheated oven for 40–50 minutes, until pastry is golden and plums are tender and bubbling.
8. Remove from oven and cool in the pan on a rack for at least 30 minutes before removing. Dust with powdered sugar if desired and slice to serve.