For the yeast dough:
240g flour + extra for dusting
15g fresh yeast
4 tbsp lukewarm milk
¼ tsp salt
30g sugar
4g vanilla sugar
40g butter
1 egg
3 tbsp Quetschekraut (damson jam)
700g damsons
For the crumble:
75g flour
50g sugar
60g soft butter
30m tart tin • Prep 40’ • Resting 1h • Oven 50’ • A little effort
For the ‘starter’, put the flour into a large mixing bowl and make a well in the centre. Crumble the yeast into a jar and mix with the lukewarm milk and 1 teaspoon of sugar until diluted. Pour the yeasty milk into the well, making sure that the liquid doesn’t spill too far out of the well. Stir the milk mix inside the well with a bit of flour from the sides so that you get a loose dough. Cover the bowl with a damp tea towel and leave to rise at room temperature for 15 minutes.
After the 15 minutes, cut the butter into cubes. Add the salt, the sugar, the vanilla sugar, butter and the egg to the ‘starter’ and mix with the kneading attachment of an electric hand or stand mixer. Work into a smooth dough, using your hands if necessary. Cover the bowl with the tea towel and leave to rise at room temperature for 30 minutes so the dough doubles in size.
Meanwhile, wash, stone and quarter the damsons.
Grease a 30cm tart tin and dust with flour.
After resting for 30 minutes, the dough can be rolled out. Dust your work surface with flour and thinly roll out the dough so that it’s slightly larger than the tart tin. Place the dough into the tin and push against the rim.
Spread the damson jam all over the base of the tart and arrange the damsons on top in a circular pattern on top.
Cover the tart with the tea towel and leave to rest in a warm place for 15 minutes.
Preheat the oven to 180°C fan.
Meanwhile, make the crumble. Rub all the ingredients in a bowl with your hands until you get a crumbly texture.
Top the tart with crumble and bake for 30 minutes.
Leave to cool and serve the tart with whipped cream.
Bonjour chère Anne,
J’aimerai beaucoup avoir votre recette de la tarte aux quetsches en français si c’est possible.
Ainsi que les autres que vous présentez.
Je suis bien contente de vous retrouver et j’espere Qu’on aura le plaisir de vous retrouver à la télévision.
Un grand merci je vous embrasse.
Jacqueline rollman.
Moien …. kinnt ech daat Rezept w.e.gl op Letzeburrig kreien … as schod dat all Rezepter op Englisch sen … wou mer hei an Letzeburrig sen
Léift Aline,
ech hunn virun 11 Joer wou ech dese Blog ugefangen hunn décidéiert fir alles op Englesch ze schreiwen, fir dass souvill wei meiglech Leit vun menge Rezepter profitéieren kennen. Ech hunn jo vill international Followers an Expats, an di meescht Lëtzebuerger hunn normalerweis och kee Problem domat. Ech verstinn awer komplett äre Punkt an ech geif och allezegär d’Zäit an d’Meiglechkeet hunn fir meng Rezepter och op Lëtzebuergesch ze schreiwen an ze posten. Mais, den Dag huet leider nemmen 24 Stonnen an ech schaffen op mech eleng a muss Prioritéiten huelen. Doweinst bleift hei um Blog alles op Englesch – mais bei RTL a bei Luxlait fannt dir vill Rezepter och op Lëtzebuergesch. Fir di Rezepter hei géif ech iech virschloen den Text an den Google Translate ze kopéieren an op Däitsch ze iwwersetzen – dann ass et secherlech mei verständlech.
Ech hoffen dir verstitt meng Situatioun an dir sidd mer net béis.
Léif Gréiss, Anne
Leift Anne ;
Villmols mercii fir d‘äntweren ! Wann een engem sou leiw erklärt firwat Rezepter emmer op Englisch geschriwen sen ,da versteht een dat och !
Leiw Greiss ,Aline