Tags: Food.
Quetschentaart a popular Luxembourg speciality is an open fruit tart with damson plums. Traditionally it is a seasonal dish served in the autumn after the local plums have ripened in September. The dough for the pastry base consists of flour yeast milk and butter. It is kneaded and allowed to rise for half an hour. The base is then basted with egg sprinked with sugar placed in a baking dish and covered with halved plums (no stones) arranged in circles.
