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 damsons, a sort of plum. Quetschen have a slightly elongated shape, they’re darker than plums, almost deep purple, and they have a long, thin stone.
Unfortunately, I find these quite hard to track down in Britain. Yes, some of you will say I should head to farmers’ markets, and I really should, but when the craving for this tart hit me, all I had was my local fruit and veg stall outside my tube station – and they only had plain, round, reddish plums.
So, I made the tart with these plums, and it still turned out amazingly well. Probably because the recipe’s really good. And how could it not be? It comes from the absolut bible of Luxembourg cookery – Ketty Thull.
This plum tart, or Quetschentaart, is just one of many traditional recipes featured in the Luxembourgish cookery bible Ketty Thull. Originally published in the mid 20th centruy, the book was recently given a contemporary makeover. Editions Schortgen republished the originl recipes with beautiful modern photography.
Ketty Thull really is the pillar of Luxembourg cookery. This is the book that newlyweds would get on their wedding day, so that the wife would know how to fill their husband’s belly with their favourite home-cooked foods.
These days, it’s the book most Luxembourgers would turn to for basic recipes such as mayonnaise, salad dressings and sauces or to find authentic recipes of our traditional Luxembourgish dishes. You’ll be able to discover Luxembourgish potato cakes (Gromperekichelcher), bean soup (Bouneschlupp), vol au vents filled with chicken (Paschteit) and Luxembourgish Cheesecake (Keistaart).
I could name many dishes now but my absolut favorite is Gromperekichelcher mat Äppelkompott 🙂 the reason why i really could use this book is because i don’t have a good recipe for Gromperekichelcher.
Go on with your blog, it’s fabulous.
Hey Anne, for me I think it will have to be Pannfisch from the German North, i.e. morsels of fish – often cod – in mustard sauce with fried potatoes – yummi childhood memories!
love what you are doing here. Since I have recenlty pondered getting the new Ketty Thull book, I couldn’t resist leaving a comment here. My favourite Luxembourgish dish is “Kniddelen am Speck geschwenkt”. It might be a very simple dish, but for me it tastes like home. Since I didn’t know about this page before, I’ll go ahead and Like your page and tweet it as well. @triernerd
Verwurelter!!! I prefer the fluffy ones to the dry ones and every year I can’t wait for february when it is Fuesend time and Verwurelter are everywhere I look!!
Hey Anne, love your blog, I have already tried out so many of your recipes, my favourite being the chocolate chip cookies made with cote d’ or chocolate (my favourite too). While living in England the past three years, my go to recipe for cold winter nights when homesickness got a hold of me was kniddelen, but being a vegetarian I did not have them with speck, but with cream, butter, emmentaler cheese and ratatouille on the side. Hope to read other great Luxembourgish recipes on here, keep the good work up 🙂 Laurie
Well, a favourite dish from my country? That would be then “Rouladen mit Rotkohl und Knödel” – Roulades with red cabbage and dumplings. This came to my mind right now, although there are many other lovely things. A ‘Zwetschgenkuchen’ would also be nice.
I liked your facebook page as well.
Yes, and I tweeted about the giveaway.
My favourite British dish is beef wellington, followed by steamed syrup pudding.
I have liked your facebook page:)
Hard to say.. but I’ll go for Gromprekichelcher too. Always excited for the Schueberfouer for that.. although my gran’s beat those. Love your blog, keep the work up! 🙂
Well, I’m Italian and I cannot live without pasta, so I’m picking up a pasta dish… Spaghetti aglio olio e peperoncino! The easiest pasta ever, oil, garlic, chilli and a sprinkle of parsley, so flavourful! And the best bit is cleaning up the empty plate with bread afterwards 😀
I liked you on facebook
I tweeted the giveaway @triernerd
not sure I have a favorite dish since I like so many dishes from all different cultures. I will give your plum tart a try. It looks divine.
I’ve been following your site for a while and couldn’t resist with this give-away, although my family (my brothers, parents and I all have at least one copy of Ketty Thull, old and new edition) would argue that the new edition has lost a lot of its typewriter flair.
Ketty Thull, to me, is an absolute bible, for some of the recipes I even know the page numbers by heart. My favourite: gefellte Streisel (a crumble filled with vanilla custard), but instead of using the normal recipe for the vanilla custard filling, Ketty Thull’s recipe for creme patissiere is nicer, much denser and it uses real vanilla pods. By the way, her creme anglaise recipe goes deliciously well, with your amazing Amaretto peach crumble!
As for Quetschentaart, yours is missing a big dollop of whipped cream (Klappschmant) on top. That’s the way my mom serves it, with the plums picked fresh from our garden. Let me know if you ever come across the right plums here in London.
Thanks for sharing all this amazing food on your blog.
Mmmm, and before having the Quetschentaart i love to eat Bouneschlupp! A classic luxemburgish lunch. A classic!
This tart is perfection – I pinned it for its beauty and I want to make it for its simplicity. Just perfect! This book looks wonderful! My favorite French dish? Oooh that’s not an easy question but give me a seafood choucroute topped with a sauce beurre blanc nantais and I’ll be happy.
I will like you FB page!
It has to be Gromperekichelcher (potato pancake) Perfect when flavoured with onion or garlic! Yumm!
I’ve liked your FB page (Sarah Louise)
I’ve retweeted your post about the giveaway on twitter @sarah34090
P.S I’m British but I’ve always been a huge fan on food from Luxembourg!
If I have to chose it’s Mummentaart !! I love the smell of cinnamon and apple when this pie is baking in the oven.
My favourite recipe is….er…..yours?
Do I win?
It was great meeting you at FBC and thanks for the freelancing ideas you shared!
I look forward to reading your upcoming posts. Let’s keep in touch. 🙂
Mäi Lieblingsiessen an daat vu mengen 3 Jongen sin déi gudd Kniddelen mat gebrodenem Speck;-)))
Well, I’m Irish, living in Germany and married to a Turkish man, hence our cooking is somewhat varied to say the least! Right now, my favourite dish has to be “dolma” which are stuffed vegetables (peppers, courgettes, etc. or vine leaves) – or my absolute favourite at the moment, stuffed cabbage leaves (filled with a mixture of rice, tomates and herbs) – served with homemade natural yoghurt – delicious!
Have liked “Anne’s Kitchen” on Facebook 🙂
My favorite french dish is the boeuf bourguignon and as a link with my native country Germany, I cook it with some Spätzle-noodles.
You’re photographies and food styling props are very amazing!
Already liked your FB page 🙂
Wonderful looking plum tart, what a shame the Ketty Thull’s book isn’t in english. Great to meet you at FBC12 and to discover a new blog! GG
dierf ech och op lëtzebuergesch “liken”? 🙂
schued effektiv dass nach keen op d’Idee koum dat Buch op Englesch z’iwwersetzen….
In addition to all the dishes that have already been mentioned here I’d vote for Feierstengszalot followed by Bamkuch!
From the UK and my favourite dish is a big sunday roast, with all the trimmings. So typical! haha email@example.com
I am from a Luxembourg immigrant family living in the U.S. My dad has since returned to Europe and is currently living in Germany. I wish I could get a hold of an English Ketty Tull cook book here in the U.S., but I have been unlucky in my attempts. Great website.
Hello 🙂 I’m from Poland, and now in winter we have only frozen plums. Can I use them? Should I defrost them before using? Won’t the tart be too watery if I use them?
well you have a point there: if you use defrosted fruit it might get really watery – so better wait until plum season for this recipe. But, can I tempt you to make a pear tart instead? This recipe is really good and seasonal: http://anneskitchen.lu/recipes/tarts-crumbles/pear-frangipane-tartelettes/
Greetings to Poland!
Well I could, but not this time… We are having a european fest in our city in PL and I am about to make some luxembourgish and belgian food, I chose this tart, because my friend from Lux told me it is very popular there, plus I really love to bake so I prefer to bake something rather than cook (even though I’m making green bean soup too). I have a lot of time to do that (it’s in May) so I think I’ll defenitely try to make it at home before 🙂
I’ll write about the results when I do this, thank you for your respond 😉
If you defrost them, you can dry them off, and use them, if they aren’t mushy. They are mushy if they weren’t shock-frozen or frozen too slowly in general, and the ice crystals mashed the cell walls.
I also think they are sprayed with water during freezing, officially so they separate easier, but unofficially cause it adds weight.
But beware… not all types of plums are suitable. Some are naturally more watery, even when fresh and it won’t work. Try to look for a low water content, and shock-freezing, and you’ll be good, even with frozen ones.
Oh and another question! What size of baking tin did you use? 🙂
it was a 23cm tart tin!