Quetschentaart, a popular

Luxembourg Luxembourg ( ; lb, Lëtzebuerg ; french: link=no, Luxembourg; german: link=no, Luxemburg), officially the Grand Duchy of Luxembourg, ; french: link=no, Grand-Duché de Luxembourg ; german: link=no, Großherzogtum Luxemburg is a small lan ...

speciality, is a simple open fruit tart with

zwetschge The prune plum (''Prunus domestica'' subsp. ''domestica'') is a fruit-bearing tree, or its fruit. It is a subspecies of the plum ''Prunus domestica''. The freestone fruit is similar to, but distinct from, the clingstone damson (''Prunus domesti ...

n. In the

Ketty Thull Ketty (Catherine) Thull (February 2, 1905 - October 25, 1987) was a Luxembourg cook, educator, cookbook writer; wrote the influential ''Luxemburger Kochbuch'' (1946). On its publication, the book received a positive review in the ''Luxemburger Wo ...

recipe, the dough for the

shortcrust Shortcrust pastry is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicke ...

base consists of flour, butter and sugar (unusual for French-style shortcrust, but to balance the sourness, which is key) only. The base is placed in a tart-baking dish, and covered with halved plums (no stones) arranged in overlapping circles. It is baked at - for 45-40 minutes or until ready. In other recipes, the base is made with a yeast dough."Der Boma hir Quetschentaart"
''merlanne.lu''. Retrieved 30 November 2020. Traditionally, it is a seasonal dish served in the autumn when the zwetschgen are ripe.
It is often served with whipped cream at afternoon coffee.

References

{{Reflist Luxembourgian cuisine Tarts Luxembourgian desserts Plum dishes