The „Quetschentaart“ is one of the classics of Luxembourgish baking. The tart is a traditional autumn sweet that you’ll find across the whole country at this time of the year.
What you need:
Plum 250 grams flour
1 teaspoon baking powder
125 grams butter, chopped into small pieces and it needs to have room temperature
3-4 tablespoons water
a pinch of salt
3 tablespoons sugar
1 greased cake tin 20 cm or 8 small tartlets
Put the flour and baking powder in a bowl and add the chopped butter. Rub the butter well into the flour. Add all the remaining ingredients to the mixture and quickly turn into a smooth dough. Best use your hand to do it. If the dough appears too sticky, add some flour. Roll out the dough very thin (a few mm) and place the dough in the cake tin. Cut the plums into quarters and arrange them on the base of the cake tin. Bake at 180 °C for 40- 45 minutes.
Pictures and text: Anne Lommel