Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg yolk
- 1/4 tsp salt
- 2 lbs fresh quetsche plums, pitted and halved
- 1/2 cup heavy cream
- 2 eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch tart pan with removable bottom
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg yolk and salt, and mix until well combined.
4. Gradually add the flour, mixing until the dough comes together.
5. Press the dough into the bottom and up the sides of the tart pan, using your fingers or the back of a spoon.
6. Line the crust with parchment paper and fill with pie weights or dried beans.
7. Bake the crust for 15 minutes, then remove the parchment paper and weights and bake for an additional 5 minutes, or until lightly golden.
8. Arrange the quetsche plums in a circular pattern on top of the crust.
9. In a mixing bowl, whisk together the heavy cream, eggs, sugar, and vanilla extract until smooth.
10. Pour the mixture over the plums, making sure to fill the gaps between the fruit.
11. Bake the tart for 45-50 minutes, or until the filling is set and golden brown.
12. Allow the tart to cool to room temperature before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 397
- Fat: 21g
- Carbohydrates: 49g
- Protein: 5g
Substitutions for ingredients:
- You can use any type of plums if quetsche plums are not available.
- Margarine can be used instead of butter.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add a teaspoon of cinnamon to the filling for a spiced flavor.
- Use a mixture of different types of fruit, such as peaches, apricots, and plums.
- Add a layer of almond paste to the crust before adding the fruit.
Tips and tricks:
- Make sure to use a tart pan with a removable bottom for easy removal.
- Blind baking the crust before adding the filling ensures a crisp crust.
- Allow the tart to cool completely before slicing to prevent the filling from spilling out.
Storage instructions:
- Store the tart 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:
- Dust the tart with powdered sugar before serving.
- Serve with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Fresh mint leaves
- Sliced almonds
Pairings:
- Serve with a cup of coffee or tea.
Suggested side dishes:
- A simple green salad with vinaigrette dressing.
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of cold water at a time until the dough comes together.
- If the filling is not setting, bake the tart for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash the fruit thoroughly before using.
- Store the tart in the refrigerator to prevent spoilage.
Food history:
- Quetschentaart is a traditional dessert from the Alsace region of France, where it is known as tarte aux quetsches.
Flavor profiles:
- Sweet, tart, buttery, and fruity.
Serving suggestions:
- Serve the tart as a dessert after a meal or as a sweet snack.
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Region: Luxembourg