Quetschentaart — Luxembourgish Plum Tart

Shopping list

• 300 g plain flour — plus extra for dusting

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• 150 g cold unsalted butter — cubed

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• 50 g caster sugar — for pastry

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• 1 piece egg yolk

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• 2 tbsp cold water — as needed

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• 800 g zwetschgen or damson plums — halved and stoned

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• 0.5 tsp ground cinnamon

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• 40 g demerara sugar — for sprinkling

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• 200 ml double cream — to serve

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Step by step

1. 1

   In a large bowl, rub the cold butter into the plain flour using your fingertips until the mixture resembles fine breadcrumbs.

2. 2

   Stir in the caster sugar. Add the egg yolk and 1 tablespoon cold water, mixing with a knife until the dough begins to clump. Add more water if needed, but keep the dough fairly firm.

3. 3

   Gather into a ball, flatten into a disc, wrap in cling film and chill for 30 minutes.

4. 4

   Preheat your oven to 200 °C (180 °C fan). Grease a 28 cm round tart tin or rectangular baking tray.

5. 5

   On a lightly floured surface, roll the pastry out to about 3 mm thick. Line the tin, trimming any excess. Prick the base lightly with a fork.

6. 6

   Arrange the plum halves cut-side up in tight, slightly overlapping rows across the pastry.

7. 7

   Mix the ground cinnamon with the demerara sugar and sprinkle evenly over the plums.

8. 8

   Bake for 35– 40 minutes until the pastry is golden and the plums are tender and caramelised at the edges.

9. 9

   Allow to cool for 10 minutes in the tin, then transfer to a wire rack. Serve warm or at room temperature with double cream.