Recipe

Quetschentaart with Almond Crust

Luxembourg's Delight: Quetschentaart with a Nutty Twist

4.1 out of 5

Indulge in the flavors of Luxembourg with this delightful Quetschentaart recipe. This traditional Luxembourgian dessert features a luscious plum filling encased in a buttery almond crust, creating a perfect balance of sweet and tangy flavors.

Dessert› Tart› Quetschentaart

European cuisine› Western European cuisine› Luxembourgian cuisine

Preparation time

30 minutes

Cooking time

40 minutes

Total time

1 hour and 10 minutes

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Dairy-free (if using dairy-free margarine instead of butter), Nut-free (if almond extract and ground almonds are omitted)

Allergens

Tree nuts (almonds)

Not suitable for

Vegan, Gluten-free

Ingredients

For the almond crust: For the almond crust:
1 1/2 cups (180g) all-purpose flour 1 1/2 cups (180g) all-purpose flour
1/2 cup (60g) ground almonds 1/2 cup (60g) ground almonds
1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
1 large egg yolk 1 large egg yolk
1/2 teaspoon almond extract 1/2 teaspoon almond extract
For the plum filling: For the plum filling:
2 pounds (900g) quetsche plums, pitted and halved 2 pounds (900g) quetsche plums, pitted and halved
1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
For the topping: For the topping:
1/4 cup (30g) sliced almonds 1/4 cup (30g) sliced almonds

Nutrition

Calories (kcal / KJ): 280 kcal / 1172 KJ
Fat (total, saturated): 15g, 7g
Carbohydrates (total, sugars): 34g, 18g
Protein: 4g
Fiber: 3g
Salt: 0.1g

Preparation

1.
Preheat the oven to 180°C (350°F) and grease a 9-inch tart pan.
2.
In a large mixing bowl, combine the flour, ground almonds, and sugar for the crust. Add the cold cubed butter and use your fingertips to rub it into the dry ingredients until the mixture resembles coarse crumbs.
3.
In a small bowl, whisk together the egg yolk and almond extract. Pour the mixture into the dry ingredients and mix until the dough comes together.
4.
Press the dough evenly into the greased tart pan, covering the bottom and sides. Place in the refrigerator to chill for 15 minutes.
5.
In a saucepan, combine the quetsche plums, sugar, and cinnamon for the filling. Cook over medium heat, stirring occasionally, until the plums release their juices and the mixture thickens slightly, about 10 minutes.
6.
Remove the tart pan from the refrigerator and pour the plum filling into the crust.
7.
Sprinkle the sliced almonds over the top of the tart.
8.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
9.
Allow the Quetschentaart to cool completely before serving.

Treat your ingredients with care...

Almonds — Make sure to use ground almonds for the crust and sliced almonds for the topping. Toasting the sliced almonds before sprinkling them on top will enhance their flavor.

Tips & Tricks

For a variation, you can add a tablespoon of rum or amaretto to the plum filling for an extra depth of flavor.
Serve the Quetschentaart with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.
If you prefer a sweeter tart, you can sprinkle a little powdered sugar on top before serving.
This tart is best enjoyed on the day it is made, but it can be stored in the refrigerator for up to 2 days.

Serving advice

Serve the Quetschentaart at room temperature to allow the flavors to fully develop. Cut it into wedges and serve on dessert plates or with a side of whipped cream or vanilla ice cream.

Presentation advice

To enhance the presentation, dust the tart with a sprinkle of powdered sugar just before serving. You can also garnish each slice with a fresh mint leaf for a pop of color.