Quetschentaart

Quetschentaart, a popular Luxembourg speciality, is a simple open fruit tart with zwetschgen.^[1]

Quetschentaart

Type	Dessert
Place of origin	Luxembourg
Main ingredients	Zwetschgen, flour, butter, sugar, (yeast)

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.