QuetschentaartPlum Tart

Name: Quetschentaart (Plum Tart)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: Luxembourg
Ingredients: 500 g Shortcrust Pastry; 80 g Almond Flour; 1 pcs Egg Yolk (beaten); 800 g Plum (halved and pitted); 120 g White Sugar; 10 g Vanilla Sugar; 30 g Unsalted Butter (cut into small pieces)

A plum tart with juicy fruit baked over pastry and a lightly sweet finish. A layer of almond flour helps absorb the plum juices so the base stays pleasantly crisp.

Prep

20m

Cook

40m

Serves

Estimated

Nutrition

Per serving

649kcal

Calories

Protein

37g

Fat

73g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Crust

500g
Shortcrust Pastry
80g
Almond Flour
1pcs
Egg Yolk (beaten)

Topping

800g
Plum (halved and pitted)
120g
White Sugar
10g
Vanilla Sugar
30g
Unsalted Butter (cut into small pieces)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Preheat the oven to 190°C (375°F).
02
Line a tart pan with the shortcrust pastry and prick the base lightly. Scatter the almond flour evenly over the pastry.
03
Arrange the plum over the base for the topping, then dot with the unsalted butter.
04
Sprinkle the fruit with the white sugar and vanilla sugar.
05
Brush the rim of the pastry with the egg yolk.
06
Bake until the plums are soft and bubbling and the pastry is golden, about 35 to 40 minutes.
07
Let the tart cool slightly before slicing.

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