Desserts > Tart > Luxembourgish Tarts

Quetschentaart with Caramel Sauce Recipe

Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg, beaten
- 2 pounds quetsch plums, pitted and halved
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 teaspoon salt

Special equipment needed:
- 9-inch tart pan
- Parchment paper
- Rolling pin
- Pastry brush

Step-by-step instructions:
a. Preheat the oven to 375°F.
b. In a large bowl, combine the flour, butter, sugar, salt, and egg. Mix until the dough comes together.
c. Roll out the dough on a lightly floured surface and transfer it to the tart pan. Press the dough into the pan and trim the edges.
d. Arrange the quetsch plums on top of the dough in a circular pattern.
e. In a small saucepan, combine the heavy cream, sugar, water, and salt. Cook over medium heat until the sugar dissolves and the mixture thickens.
f. Pour the caramel sauce over the quetsch plums.
g. Bake the tart for 45-50 minutes, or until the crust is golden brown and the plums are tender.
h. Let the tart cool before serving.


Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
5. Temperature:
375°F
Serving size:
8 servings

Nutritional information:
Calories: 365
Fat: 19g
Carbohydrates: 47g
Protein: 3g
Sodium: 124mg
Sugar: 27g

Substitutions for ingredients:
- Quetsch plums can be substituted with other types of plums or stone fruits.
- Heavy cream can be substituted with half-and-half or whole milk.
- Granulated sugar can be substituted with brown sugar or honey.

Variations:
- Add a sprinkle of cinnamon or nutmeg to the dough for extra flavor.
- Top the tart with sliced almonds or chopped walnuts before baking.
- Serve the tart with a dollop of whipped cream or vanilla ice cream.

Tips and tricks:
- Make sure the butter is softened before mixing it with the other ingredients.
- Use a sharp knife to pit the quetsch plums.
- Brush the edges of the tart with egg wash for a golden brown crust.

Storage instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the tart in the oven at 350°F for 10-15 minutes, or until warmed through.

Presentation ideas:
Serve the tart on a decorative platter or cake stand.

Garnishes:
Garnish the tart with fresh mint leaves or edible flowers.

Pairings:
Pair the tart with a cup of hot tea or coffee.

Suggested side dishes:
Serve the tart with a side of fresh fruit or a green salad.

Troubleshooting advice:
- If the crust is too dry, add a tablespoon of water at a time until the dough comes together.
- If the caramel sauce is too thick, add a tablespoon of water at a time until it reaches the desired consistency.

Food safety advice:
Make sure to wash your hands and all utensils before handling food. Store leftovers properly to prevent foodborne illness.

Food history:
Quetschentaart is a traditional dessert in Luxembourg and other parts of Europe. It is typically made with quetsch plums, which are a type of small, purple plum.

Flavor profiles:
The tart has a sweet and buttery crust, with a tangy and juicy filling of quetsch plums. The caramel sauce adds a rich and decadent flavor.

Serving suggestions:
Serve the tart warm or at room temperature, with a drizzle of caramel sauce on top.

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Region: Luxembourg

Taste: Sweet, Rich, Fruity, Caramelized, Nutty