Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups quetsch plums, pitted and sliced
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
Special equipment needed:
- 9-inch tart pan
- Electric mixer
- Piping bag with star tip (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg, milk, vanilla extract, and salt. Mix until well combined.
4. Gradually add the flour and mix until a dough forms.
5. Press the dough into the bottom and up the sides of the tart pan.
6. Arrange the sliced quetsch plums on top of the dough.
7. Bake for 35-40 minutes, or until the crust is golden brown and the plums are tender.
8. While the tart is baking, prepare the cream cheese frosting. In a separate mixing bowl, beat the cream cheese until smooth.
9. Gradually add the powdered sugar and mix until well combined.
10. Add the heavy cream and beat until the frosting is light and fluffy.
11. Once the tart is done baking, let it cool for 10 minutes before removing it from the pan.
12. Spread the cream cheese frosting over the top of the tart.
13. If desired, use a piping bag with a star tip to pipe additional frosting around the edges of the tart.
14. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 380
Fat: 23g
Carbohydrates: 39g
Protein: 5g
Sodium: 150mg
Sugar: 25g
Substitutions for ingredients:
- Quetsch plums can be substituted with any other type of plum or fruit.
- Heavy cream can be substituted with milk or half-and-half.
Variations:
- Add a sprinkle of cinnamon or nutmeg to the dough for extra flavor.
- Top the tart with chopped nuts, such as almonds or pecans, before baking.
- Substitute the cream cheese frosting with whipped cream or vanilla buttercream.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth dough.
- Use a sharp knife to pit and slice the quetsch plums.
- Let the tart cool for at least 10 minutes before removing it from the pan to prevent it from falling apart.
Storage instructions:
Store the quetschentaart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the quetschentaart in the oven at 350°F for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the quetschentaart on a decorative platter or cake stand.
Garnishes:
Garnish the quetschentaart with fresh mint leaves or additional sliced fruit.
Pairings:
Pair the quetschentaart with a cup of coffee or tea.
Suggested side dishes:
Serve the quetschentaart with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the dough is too crumbly, add a tablespoon of milk at a time until it comes together.
- If the crust is too hard, reduce the baking time by a few minutes.
Food safety advice:
Make sure to wash the quetsch plums thoroughly before slicing and using them in the recipe.
Food history:
Quetschentaart is a traditional dessert from Luxembourg that is typically made with quetsch plums and a shortcrust pastry.
Flavor profiles:
The quetschentaart has a sweet and tangy flavor from the plums, with a buttery and slightly sweet crust. The cream cheese frosting adds a creamy and tangy element to the dessert.
Serving suggestions:
Serve the quetschentaart as a dessert after a meal or as a sweet treat with coffee or tea.
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Region: Luxembourg