Entree: Luxembourg – Northern Culinary Region – Quetschentaart (Rustic plum tart made with a sweet yeast dough topped with halved European plums)

Serving Size: 8

Approximate Time

Prep 25 min

Cook 40 min

Additional 1 hr

Total 2 hrs 5 min

Ingredients

- 2 1/2 cups (320 g) all-purpose flour
- 1/3 cup (65 g) granulated sugar
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 2/3 cup (160 ml) warm milk (about 100–110°F / 38–43°C)
- 3 tbsp (45 g) unsalted butter, melted and cooled
- 1 large egg
- 1/2 tsp (3 g) fine salt
- 2 lb (900 g) quetsche or damson plums, halved and pitted
- 1/4 cup (50 g) granulated sugar for sprinkling over plums
- 1 tsp (2 g) ground cinnamon (optional)
- 2 tbsp (30 ml) apricot jam, warmed and strained for glazing (optional)
- 1 tbsp (15 ml) milk or beaten egg for brushing the dough
- Powdered sugar for dusting (optional)

Instructions

1. In a bowl, combine warm milk and yeast with 1 tsp (4 g) sugar; let sit 5–10 minutes until foamy. In a large bowl, mix flour, remaining sugar, and salt.
2. Add foamy yeast mixture, melted butter, and egg to dry ingredients; stir until a soft dough forms. Knead by hand or with a mixer for 6–8 minutes until smooth and elastic. If dough is sticky, add flour 1 tbsp (8 g) at a time.
3. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
4. Preheat oven to 375°F (190°C). Punch down dough and roll or press it into a greased 10–11 inch (25–28 cm) tart pan or rimmed baking sheet, pulling dough slightly up the sides to form a shallow crust.
5. Arrange halved plums cut side up in close rows over the dough, pressing them lightly into the surface. Sprinkle the plums evenly with 1/4 cup (50 g) sugar and cinnamon if using.
6. Brush exposed dough edges with milk or beaten egg. Bake for 30–40 minutes until crust is golden and plum juices are bubbling and slightly caramelized.
7. If using, brush warm tart with strained apricot jam to glaze and let cool on a rack. Dust with powdered sugar before serving. Slice into 8 pieces and serve warm or at room temperature.