The Quetschentaart is Luxembourg's most popular specialty dessert. Normally made in the autumn when damson plums are in season and can be picked for free from the laden fruit trees that . The recipe probably originated in Germany, but quickly became adopted by Luxembourg as a national dish.
- 250 gr all purpose flour
- 1 sachet of fast action yeast (7gr)
- 125 ml of lukewarm milk
- 50 gr of butter, melted and cooled
- 1 egg
- 50 gr of sugar
- a pinch of salt
- about 15 plums
- extra sugar to dust
- I used the bread machine to knead the dough, placing in the basket first milk, melted butter, egg, sugar, salt and on top the flour and the yeast.
- I used a 15 minutes program and let the dough to rise in the basket until doubled in size (about one hour).
- If you want you can knead it by hand, making a well with the flour and sugar mixed together and then adding milk, butter, egg and at the end the salt.
- Work the dough till smooth and elastic and place it in a bowl, covered with a damp towel and allow it to double in size.
- When ready knead quickly the dough on a floured surface, roll it down to a circle, butter a round baking pan (26 cm and 2,5cm high) and cover it with the dough. Cut plums, remove pit and cut them in slice, and palce them in circle inside the pan.
- With a knife cut all exceeding dough from the pan edge and bake the tart in preheated oven at 180° for about 35 minutes.
- Allow to cool and then sprinkle generously with sugar. Serve with whipped cream.