Quetschentaart
Quetschentaart, a popular Luxemburg speciality, is a simple open fruit tart with the local type of plum, Prunus domestica L. subsp. italica, closest to a damson or zwetschge, which do not give off much water. It does not work with more watery types of plums, and the stone must be easily removable too.
In the Ketty Thull recipe, the dough for the shortcrust base consists of flour, butter and sugar only. But as with any traditional recipe, every family has its own version. The base in placed in a tart baking dish, and covered with halved plums arranged in overlapping circles. It is baked at - for 45-40 minutes or until ready.
Traditionally, it is a seasonal dish served in the autumn after the local plums have ripened.
It is always served with whipped cream, usually e.g. with the afternoon coffee.
