Quetschentaart, one of the classics of Luxembourgish baking. The simple fruit tart is a traditional autumn treat, and you’ll find it at bakeries across the country at this time of year. Plum tart is made with “Quetschen”, which translates into plum, but it’s not really exactly the same. Most of you will probably think of a plum as a round, dark reddish fruit, with a little round stone in the middle. While that’s perfectly correct, it’s not quite what we have in Luxembourg. Luxembourgish plums have a slightly elongated shape, they’re darker, almost deep purple, and they have a long, thin stone.
They are what the British call damson plums, and unfortunately, I find these quite hard to track down in Britain. Yes, some of you will say I should head to farmers’ markets, and I really should, but when the craving for this tart hit me, all I had was my local fruit and veg stall outside my tube station – and they only had plain, round, reddish plums.
So, I made the tart with these plums, and it still turned out amazingly well. Probably because the recipe’s really good. And how could it not be? It comes from the absolut bible of Luxembourg cookery – Ketty Thull.
This plum tart, or Quetschentaart, is just one of many traditional recipes featured in the Luxembourgish cookery bible Ketty Thull. Originally published in the mid 20th centruy, the book was recently given a contemporary makeover. Editions Schortgen republished the originl recipes with beautiful modern photography.
Ketty Thull really is the pillar of Luxembourg cookery. This is the book that newlyweds would get on their wedding day, so that the wife would know how to fill their husband’s belly with their favourite home-cooked foods.
These days, it’s the book most Luxembourgers would turn to for basic recipes such as mayonnaise, salad dressings and sauces or to find authentic recipes of our traditional Luxembourgish dishes. You’ll be able to discover Luxembourgish potato cakes (Gromperekichelcher), bean soup (Bouneschlupp), vol au vents filled with chicken (Paschteit) and Luxembourgish Cheesecake (Keistaart).
Cook Book Giveaway – This giveaway is now CLOSED
Cook Book Giveaway – And the Winners are…
Winner from Luxembourg (selected by Random.org):
Yves, who won with his additional entry, by liking Anne’s Kitchen on Facebook.
Winner from the rest of Europe and the UK (selected by Random.org):
My Cooking Factory
Congratulations to the winners.
I’m very excited to announce that two lucky readers will be able to get their hands on a copy of Ketty Thull. They can choose between a German or a French edition of the book – unfortunately there is no English version available.
In order to qualify for the giveaway you need to do the following:
- People from Luxembourg:
Just leave a comment on this post telling me what your favorite Luxembourgish dish is. Make sure you leave a valid email address on your entry.
- People from the rest of Europe and the UK:
Just leave a comment on this post telling me what your favorite dish from your country is. Make sure you leave a valid email address on your entry.
People are only allowed to comment once, but there are Additional Entries:
Quetschentaart – Luxembourgish plum tart
1 pinch of salt
Prepare the dough: Beat the butter with the sugar, then add the egg and beat until fluffy.
Sift in the flour and salt and quickly knead into a firm dough. Wrap in cling film and put into the fridge for 30 minutes.
Preheat the fan oven to 200° celsius. Roll out the dough and put into a buttered tart tin.
Wash the plums, halve, remove the stone and cut into six wedges.
Arrange the plum slices in circles on the tart base. Bake for 40 minutes or until the base seems not too soggy anymore (it will always remain slightly soggy because of the plum juince that oozes from the fruit).