Quetschentaart – Luxembourgish damson tart

January 25, 2016
2 Ratings
Photo by Anne's Kitchen
  • Makes 1
Author Notes

Quetschentaart, one of the classics of Luxembourgish baking. The simple fruit tart is a traditional autumn treat, and you’ll find it at bakeries across the country at this time of year. Damson tart is made with “Quetschen”, which translates into damson, but it’s not really exactly the same. —Anne's Kitchen

What You'll Need
  • 125 grams butter, softened
  • 50 grams sugar
  • 1 egg
  • 1 pinch salt
  • 500 grams damsons
  1. Prepare the dough: Beat the butter with the sugar, then add the egg and beat until fluffy.
  2. Sift in the flour and salt and quickly knead into a firm dough. Wrap in cling film and put into the fridge for 30 minutes.
  3. Preheat the fan oven to 200° celsius. Roll out the dough and put into a buttered tart tin.
  4. Wash the damsons, halve, remove the stone and cut into six wedges.
  5. Arrange the damson slices in circles on the tart base. Bake for 40 minutes or until the base seems not too soggy anymore (it will always remain slightly soggy because of the damson juince that oozes from the fruit).
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3 Reviews

Anne's K. January 28, 2016
Hi Ginger, oh I am really sorry I must have forgotten the flour when uploading this recipe. I just tried editing it, but it won't let me as it is an active contest, but I was using 250g flour. Luxemburgish cakes are very similar to German cakes, so I hope you enjoy it. Liebe Grüße nach Schwaben.
Ginger January 29, 2016
Thanks-I was ever so curious ;-) Grüße zurück!
Ginger January 28, 2016
I love it - it looks absolutely delicious! How much flour are you using? I can't find it in your list of ingredients! We make a very similar cake across the border in Schwaben, but on a large tray, which looks less dainty than your gorgeous tart!