Dish
Quetschentaart
Mirabelle plum tart
Quetschentaart is a dessert that is made with a shortcrust pastry base that is filled with a mixture of plums and sugar. The filling is then baked until it is set and has a golden brown top. The tart is best served warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Origins and history
Quetschentaart is a traditional Luxembourgish dessert that has been enjoyed for generations. It is said to have originated in the Moselle region of Luxembourg, where plums are a popular fruit.
Dietary considerations
This dish is not suitable for individuals who are allergic to plums. It is also high in sugar and fat, so it should be consumed in moderation.
Variations
There are many variations of Quetschentaart, but the most common variation is to add a splash of kirsch or brandy to the filling. Some recipes also call for the addition of cinnamon or nutmeg to the filling.
Presentation and garnishing
Quetschentaart can be presented on a decorative plate and garnished with a slice of plum or a dusting of powdered sugar.
Tips & Tricks
To prevent the tart from sticking to the pan, it is important to grease the pan well before adding the pastry.
Side-dishes
Quetschentaart can be served on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Drink pairings
Quetschentaart pairs well with a glass of Riesling or a cup of coffee.
Delicious Quetschentaart recipes
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