Recipe: Tarte aux Quetsches

Name: Tarte aux Quetsches
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: For a beautiful tarte aux quetschesfor 6 people:600 g (21 oz) of dark quetsches, not too ripe; 400 g (14 oz) of homemade or artisanal shortcrust pastry (350 g (12.25 oz) for the tart base and 50 g (1.75 oz) for the lattice strips); 50 g (1.75 oz) of brown sugar; 100 g (3.5 oz) of quality ground almonds; 4 small crushed shortbread biscuits; 1 egg yolk + 1 spoon of cold water (egg wash)

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.6/5 (10 reviews) Desserts

Prep 20 min

Cook 40 min

Total 1h

Servings 6 serv.

This dessert from Lorraine is enjoyed from the end of August to the beginning of October. The name of this plum, the quetsche, comes from the Germanic name zwetsche.

Ingredients for 6 servings

For a beautiful tarte aux quetschesfor 6 people:

600 g (21 oz) of dark quetsches, not too ripe
400 g (14 oz) of homemade or artisanal shortcrust pastry (350 g (12.25 oz) for the tart base and 50 g (1.75 oz) for the lattice strips)
50 g (1.75 oz) of brown sugar
100 g (3.5 oz) of quality ground almonds
4 small crushed shortbread biscuits
1 egg yolk + 1 spoon of cold water (egg wash)

Step-by-step directions

1 Roll out 350 g (12.25 oz) of shortcrust pastry. Using a fork, prick your tart base, place it on your mold (non-stick style) and refrigerate for 1 hour.

2 Cut your quetsches in half and pit them, arrange them on a plate with the flesh facing up, then sprinkle with brown sugar and refrigerate for half an hour.

3 Preheat your oven to 210°C (410°F) (gas mark 7).

4 Roll out the remaining 50 g (1.75 oz) of pastry thinly and cut it into thin strips 1 to 2 cm wide, keep chilled.

5 Remove your tart base from the fridge, sprinkle it with ground almonds and crushed shortbread, then arrange the quetsche halves in a circle, with the rounded part against the pastry.

6 Arrange your pastry strips harmoniously to create a lattice pattern, then brush with egg wash (1 egg yolk + 1 spoon of cold water).

7 Bake for 35 to 40 minutes in the middle of the oven at 210°C (410°F) (gas mark 7).
If you see the top browning too much, cover your quetsche tart with a sheet of aluminum foil.
When removed from the oven, wait about 1/4 hour before cutting it. It's pure delight!

Pâte brisée Lorraine Tarte aux fruits Quetsches