The “Quetschentaart”, or plum tart, is one of Luxembourg’s most beloved desserts. This simple yet delicious tart captures the essence of late summer, when orchards are heavy with damson plums and families gather to enjoy a slice with freshly whipped cream. A true classic of the country’s baking tradition, it’s as comforting as it is timeless.
servings
For the tart
- 1 kg plums
- 250 g flour
- 125 g butter room temperature
- 1 egg room temperature
- 3-4 tbsp water or cream
- 3 tbsp sugar
- Pinch of salt
- 1 level tsp baking powder
- 1 large cake tin or 6 small ones
For the whipped cream
- 250 ml cream
- 2 tbsp sugar
- Place the flour and baking powder in a bowl. Add the butter and rub together with your fingers for about 5 minutes.
- Make a well in the centre, crack in the egg, then add the salt, water and sugar. Knead everything by hand until a dough forms. Shape into a ball.
- Grease the cake tin(s) with a little butter. Roll out the dough thinly and place in the tin. Prick the base with a fork. If any dough remains, shape into a ball and roll out again for extra small tins.
- Preheat the oven to 180°C (top/bottom heat).
- Wash and pit the plums, then cut them into halves or quarters. Arrange them evenly over the pastry.
- Bake for 40-45 minutes. Remove from the oven and leave to cool.
- Whip the cream with the sugar using a hand mixer until stiff.
- Serve the tart with whipped cream on the side.
