Quetschentaart or Plum Pie is a popular Luxembourg dessert, borrowed from German cuisine. It is prepared from small damson plums cooked on a dough base. The pie is cooked in every local household during late summer and autumn days. The recipe for a classical Quetschentaart is very simple and needs few ingredients: flour, yeast, milk, butter, sugar, salt and egg for the pastry; and fresh damson plums for the filling. The dough is kneaded and put aside to rise. Half an hour later, dough is put in a baking dish, topped with halved plums (with stones removed), and baked until the pie is cooked through. Quetschentaart is usually served sprinkled with sugar.
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Recipes from Luxembourg, www.luxembourg.co.uk
Quetcheflued (Plum Tart), www.celtnet.org.uk
Zwetschgenkuchen vom Blech, www.chefkoch.de