Delightful Elegance: Crafting the Quetschentaart Recipe

Dish recipes: Quetschentaart
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Embark on a journey to Luxembourg's culinary world with our Quetschentaart recipe. This traditional Luxembourgish plum tart, with its sweet and tangy allure, is a testament to the country's love for simple yet exquisite desserts.


2 lbs fresh plums, pitted and halved (kg: 0.9)

1 cup granulated sugar (lb: 0.45, kg: 0.2)

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

2 cups all-purpose flour (lb: 0.9, kg: 0.4)

1 cup unsalted butter, cold and cubed (lb: 0.45, kg: 0.2)

1/2 cup powdered sugar for dusting (lb: 0.2, kg: 0.1)

Whipped cream or vanilla ice cream for serving


Preheat the oven. Grease and flour a tart pan. In a bowl, combine fresh plums, granulated sugar, ground cinnamon, and vanilla extract. Let it sit while preparing the crust. In another bowl, combine all-purpose flour and cold, cubed butter. Rub together until it resembles coarse crumbs. Press the crust mixture into the tart pan, ensuring an even layer. Arrange the plum halves on top of the crust, starting from the edges and working your way towards the center. Bake until the crust is golden and the plums are tender. Let the Quetschentaart cool before dusting with powdered sugar. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.


Serve Quetschentaart at room temperature, savoring the harmonious blend of sweet plums and buttery crust. Elevate your dessert experience with the addition of whipped cream or vanilla ice cream.

Let the Quetschentaart be a sweet ode to Luxembourg's culinary legacy a dessert that captivates the palate with every delectable bite.