Luxembourg's beloved autumn plum tart — a buttery shortcrust pastry shell filled with halved Quetsch plums, dusted with sugar and cinnamon, and baked until jammy.
Quetschentaart (plum tart) is the quintessential autumn dessert of Luxembourg, timed perfectly to the harvest of the Quetsch plum — a small, elongated, deep-purple variety that is the pride of Luxembourg's orchards, particularly in the south of the country. The tart consists of a buttery, slightly crumbly shortcrust shell filled tightly with halved plums arranged in overlapping concentric circles, then dusted with cinnamon sugar and baked until the plums collapse into a jammy, intensely flavored filling. It is Luxembourg's equivalent of France's tarte aux prunes and Germany's Zwetschgenkuchen — visually simple, deeply satisfying, and the smell of autumn kitchens across the Grand Duchy.
Serves 8
Pulse flour, icing sugar, salt, and cold butter in a food processor until it resembles breadcrumbs. Add egg yolk and cold water and pulse until the dough just comes together. Flatten into a disc, wrap, and refrigerate for 30 minutes.
Preheat oven to 190 °C. Roll the pastry out on a floured surface to 3 mm thickness. Line a 28 cm loose-bottomed tart tin, pressing gently into the edges. Trim excess. Refrigerate for 15 minutes.
Line the pastry with parchment and fill with baking beans. Blind bake for 15 minutes. Remove beans and paper and bake for a further 5 minutes until the base is pale golden.
Sprinkle ground almonds or breadcrumbs over the pastry base to absorb juice. Arrange plum halves cut-side up in tight overlapping circles, starting from the outside. Sprinkle evenly with caster sugar and cinnamon.
Bake at 190 °C for 35–40 minutes until the plums are soft, jammy, and beginning to caramelize at the edges and the pastry is golden.
Cool in the tin for 20 minutes before removing. Dust with icing sugar and serve warm or at room temperature with whipped cream or vanilla ice cream.
Ground almonds or breadcrumbs on the base prevent a soggy bottom from the plum juices.
Pack the plums in as tightly as possible — they shrink considerably during baking.
The tart is best served at room temperature or slightly warm, not hot.
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
Add a frangipane layer (almond cream) under the plums for a richer tart.
Replace cinnamon with a pinch of star anise for an anise-scented version.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Store at room temperature for up to 2 days or refrigerate for up to 4 days. Best served at room temperature.
The Quetsch plum harvest in early autumn has been a central event in Luxembourgish agricultural life for centuries. The tart is so tied to the Quetsch plum season that it is sometimes called the 'Quetschensaison dessert' — a seasonal marker as reliable as the turning of the leaves.
Italian prune plums are an excellent substitute. Avoid very large, watery plum varieties as they release too much liquid.
No — the skin helps the plums hold their shape and adds a pleasant tartness that contrasts with the sweet filling.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (170g / 6.0 oz) · 8 servings total
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