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The Hirshon Luxembourgish Plum Tart – Quetschentaart

  • Total Time: 0 hours


Units Scale
  • 125 grams of Butter
  • 50 grams of Sugar
  • 1 Egg
  • 250 grams of White wheat all-purpose flour
  • 1 pinch of Table salt
  • 500 grams (a bit over a pound) of Damson plums (if unavailable use regular plums)
  • 2 tablespoons of Powdered vanilla sugar


  1. Prepare the dough: beat the butter with the sugar, then add the egg and beat until fluffy.
  2. Sift in the flour and salt and quickly knead into a firm dough. Wrap in cling film and put into the fridge for 30 minutes.
  3. Preheat the fan oven to 200° celsius (400 Fahrenheit).
  4. Wash the damsons, halve, remove the stone and cut each into six wedges.
  5. Roll out the dough and put into a 23cm (9″) buttered tart tin.
  6. Arrange the plum slices in circles on the tart base.
  7. Bake for 40 minutes or until the base seems not too soggy anymore (it will always remain slightly soggy because of the plum juice that oozes from the fruit).
  8. Dust with vanilla sugar and serve with whipped cream.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 597.0 kcal
  • Sugar: 31.34 g
  • Sodium: 56.98 mg
  • Fat: 27.33 g
  • Saturated Fat: 16.51 g
  • Trans Fat: 1.03 g
  • Carbohydrates: 80.81 g
  • Fiber: 3.44 g
  • Protein: 8.95 g
  • Cholesterol: 107.18 mg
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