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Quetschentaart: recipe illustration
Desserts

Quetschentaart

Tart made with quetsches, small purple plums from the Moselle, on shortcrust pastry with a light sweet custard. An essential summer and autumn dessert of the region.

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Ingredients

Ingredients

Crème

Spices & seasoning

Optional extras

On the side

Nutrition facts

453 kcal per serving

Protein
6.4 g
Carbohydrates
61 g
of which sugars
37.6 g
Fat
19.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C. Line a tart tin with the shortcrust pastry and prick the base.
  2. Cut the quetsches in half and remove the stones.
  3. Arrange the plum halves, skin side up, in tight circles over the base of the tart.
  4. In a bowl, whisk the cream with the eggs, sugar, flour and vanilla until smooth.
  5. Pour the custard over the fruit and sprinkle with cinnamon and flaked almonds if you like.
  6. Bake for 40 to 45 minutes, until the custard is set and golden.
  7. Let it cool, dust with icing sugar and serve warm or cold.

Variations and tips

Using what you can find here. If quetsches are unavailable, use ripe red plums or mirabelles instead.

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Original Ecomely recipe.