Quetschentaart (also known as quetscheflued) is a Luxembourgish damson plum tart that is traditionally prepared during autumn when damson plums are in season. To make the tart base, flour, sugar, butter, salt, and eggs are combined into a firm dough that is then rolled out and tucked snugly into a buttered tart tin before it is finished with slices of fresh damson plums and baked to perfection. The tart can optionally be dusted with powdered vanilla sugar for extra flavor and a pleasant aroma. A dollop of whipped cream, creme fraiche, or even a scoop of ice cream goes perfectly with this sweet fruit tart. Despite being a tiny country, It has a cuisine that is wholly its own, German and French influences notwithstanding. The original quetschentaart recipe comes from a mid-20th century cookbook written by Ketty Thull, who is referred to as the ‘grand dame of Luxembourgish cuisine’. Since the original recipe was so good, it remains unaltered to date.
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