Quetschentaart with Marzipan Filling Recipe

Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/4 cup milk
- 1/4 tsp salt
- 2 lbs quetsche plums, pitted and halved
- 1/2 cup marzipan, grated
- 1/4 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract

Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Rolling pin
- Pastry brush
- Mixing bowls
- Whisk
- Stand mixer or hand mixer
- Spatula

Step-by-step instructions:
Preheat the oven to 375°F.

For the crust:
1. In a mixing bowl, combine the flour, sugar, and salt.
2. Add the softened butter and mix until the mixture resembles coarse crumbs.
3. Add the egg yolk and milk, and mix until the dough comes together.
4. Roll out the dough on a floured surface and transfer it to a 9-inch tart pan lined with parchment paper.
5. Press the dough into the bottom and sides of the pan, trimming any excess dough.
6. Prick the bottom of the crust with a fork and chill in the refrigerator for 15 minutes.

For the filling:
1. In a mixing bowl, combine the grated marzipan, heavy cream, powdered sugar, and vanilla extract.
2. Mix until the filling is smooth and creamy.
3. Spread the filling evenly over the bottom of the chilled crust.

For the topping:
1. Arrange the halved quetsche plums on top of the filling, cut side up.
2. Bake the tart in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is set.
3. Let the tart cool completely before serving.


Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
5. Temperature:
375°F
Serving size:
8 servings

Nutritional information:
Calories: 390
Fat: 21g
Saturated Fat: 12g
Cholesterol: 80mg
Sodium: 90mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 25g
Protein: 5g

Substitutions for ingredients:
- You can use any type of plums if quetsche plums are not available.
- Almond paste can be used instead of marzipan.

Variations:
- You can add a layer of apricot jam or raspberry jam on top of the marzipan filling before adding the plums.
- You can sprinkle sliced almonds on top of the tart before baking for added crunch.

Tips and tricks:
- Make sure the butter is softened before mixing it with the dry ingredients.
- Chill the crust before baking to prevent it from shrinking.
- Use a sharp knife to pit and halve the plums.

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 cake stand or platter and sprinkle powdered sugar on top for a decorative touch.

Garnishes:
Fresh mint leaves or whipped cream can be used as a garnish.

Pairings:
This tart pairs well with a cup of coffee or tea.

Suggested side dishes:
A side of vanilla ice cream or whipped cream would complement the tart nicely.

Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of milk at a time until the dough comes together.
- If the filling is too thick, add a tablespoon of heavy cream at a time until it reaches the desired consistency.

Food safety advice:
Make sure the plums are thoroughly washed and pitted before using.

Food history:
Quetschentaart is a traditional dessert in Luxembourg and Germany, typically made with quetsche plums and a shortcrust pastry crust.

Flavor profiles:
This tart has a sweet and nutty flavor from the marzipan filling, with a tart and juicy flavor from the plums.

Serving suggestions:
Serve the tart warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.

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Region: Luxembourg

Taste: Sweet, Nutty, Fruity, Almondy