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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
- 125 grams butter, softened
- 50 grams sugar
- 1 egg
- 1 pinch salt
- 500 grams damsons
- Prepare the dough: Beat the butter with the sugar, then add the egg and beat until fluffy.
- 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.
- Preheat the fan oven to 200° celsius. Roll out the dough and put into a buttered tart tin.
- Wash the damsons, halve, remove the stone and cut into six wedges.
- 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).
- This recipe was entered in the contest for Your Best Tart