Quetschentaart (Luxembourg Plum Tart)

Experience the sweet and slightly tart flavors of Luxembourg’s Quetschentaart, a cherished national dessert that combines a tender shortcrust pastry with juicy plums arranged in neat rows. Often enjoyed with coffee or tea, this tart embodies the simplicity and elegance of Luxembourgish baking traditions.

Ingredients

For the Shortcrust Pastry:

• 250 g (2 cups) all-purpose flour
• 125 g (1/2 cup) unsalted butter, cold and cubed
• 70 g (1/3 cup) granulated sugar
• 1 large egg
• 1 pinch salt

For the Plum Filling:

• 700 g (about 1.5 lbs) fresh plums (preferably Italian plums or Zwetschgen), halved and pitted
• 2–3 tablespoons granulated sugar (optional, depending on plum sweetness)
• 1 teaspoon cinnamon (optional)

For the Streusel Topping (Optional, traditional in some regions):

• 50 g (1/4 cup) all-purpose flour
• 25 g (2 tablespoons) butter
• 25 g (2 tablespoons) sugar

Instructions

1. Prepare the Pastry

   In a large bowl, combine flour, sugar, and salt. Add the cold butter cubes and rub into the flour with your fingertips until the mixture resembles coarse crumbs. Mix in the egg and knead quickly to form a smooth dough. Wrap in plastic and refrigerate for at least 30 minutes.

2. Preheat Oven

   Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) tart pan with removable bottom.

3. Assemble the Tart

   Roll out the chilled dough on a lightly floured surface and line the tart pan, trimming excess edges. Arrange the plum halves cut side up in neat rows across the dough. Sprinkle lightly with sugar and cinnamon if using.

4. Add Streusel (Optional)

   If making streusel, combine flour, sugar, and butter with your fingers until crumbly. Sprinkle evenly over the plums.

5. Bake

   Bake for 35–45 minutes, or until the crust is golden and the plums are soft and slightly caramelized.

6. Cool and Serve

   Let the tart cool for 10–15 minutes, then remove the pan ring. Serve warm or at room temperature, optionally dusted with powdered sugar or paired with whipped cream.

Serving

Quetschentaart is traditionally enjoyed with coffee or tea, making it a perfect afternoon treat or dessert. Its tender crust and juicy plum topping reflect the heart of Luxembourgish baking.