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DISH RESEARCH · Dish

Quetschentaart

Luxembourgish open tart filled with ripe damson plums.

About Quetschentaart

Quetschentaart is Luxembourg's seasonal open tart of ripe Quetschen, or damson plums. This profile follows Anne Faber's slightly adjusted version of Ketty Thull's established recipe.

Damsons bring vivid sweet-tart fruitiness that balances the buttery, gently sweet pastry. The short ingredient list keeps the plum flavour at the centre.

Overlapping purple plum wedges cover a thin golden pastry base in concentric circles. Baking softens the fruit into a glossy, juicy layer while the base stays tender and slightly moist.

Allergens in this recipe

Contains: Milk, Egg, Wheat (gluten).

Other allergen details are unconfirmed.

Ingredients vary by restaurant. Confirm your allergens with staff before ordering.

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Ingredients in Quetschentaart

Ketty Thull's Luxembourgish Quetschentaart.

Ingredient details & uncertainties

Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.

  • Butter:
  • Granulated sugar: . The source says sugar; mapped to ordinary granulated sugar
  • Egg:
  • Flour: . The source says flour without naming its grain; mapped conservatively to the established wheat-flour route
  • Salt:
  • Damson plums: . The source labels the fruit as plums in its Luxembourgish Quetschentaart; mapped to the established plum route

Origins & food traditions

Luxembourgish food writer Anne Faber identifies this as Luxembourgish plum tart and attributes the complete recipe to foundational Luxembourg cookery author Ketty Thull, with slight adjustments. This profile fixes that egg-enriched pastry version rather than the separate yeast-dough style.

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Cuisines & regions

Sources & references
  1. Anne's Kitchen - Quetschentaart: Luxembourgish Plum Tart