Quetschentaart is a tart made from the damsons native to central and western Europe. Called Quetscheflued, Zwetschgenkuchen or Zwetschgenfladen in Austria, Germany and Switzerland where it is most popuar, Quetschentaart is one of Luxembourg’s national dishes. This is a recipe from the turn of the 20th century.
Quetschentaart in Luxembourg is still made with variations of this yeast pastry.
- 600 g white wheat flour
- 60 plums, halved, pitted
- 160 ml milk, lukewarm
- 80 g butter
- 25 g yeast
- 1 tsp salt
- 50 g sugar
This quantity will make two large pies in 26-30 centimetre diameter pie moulds.
Activate the yeast in half the milk with a tablespoon of flour. Leave to froth, about 20 minutes.
Combine the remaining flour with salt, the remaining milk and butter. Knead into a soft dough.
Preheat oven to 180°C.
On a floured surface, roll dough thinly, cut out two rounds with a sufficient diameter to leave an overlap at the edges of your moulds. Cut two rounds to fit over the top.
Lightly place the dough into the base. Leave both sets of dough to rise for 30 minutes.
Pack the plums tightly against each other, skin side down to keep the juice in. Sprinkle with sugar.
Cover with the remaining rounds, seal the edges.
Bake for 30 minutes.