Alsatian Plum Tart (Tarte aux Quetsches)
Tarte aux Quetsches is a beloved seasonal dessert from the Alsace and Lorraine regions of France, celebrating the arrival of the distinctive oval-shaped, deep purple 'Quetsche' plums (Damson plums). This rustic yet elegant tart features a buttery shortcrust pastry base generously topped with halved, slightly tart plums, often sweetened with a touch of sugar and cinnamon. It embodies the simple, fruit-forward baking tradition of Northeastern France, best enjoyed warm or at room temperature.
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter, cold and cubed
- 50 grams Granulated sugar
- 0.25 teaspoon Salt
- 4 tablespoons Ice water
- 1 kilogram Fresh Quetsche (Damson) plums
- 75 grams Granulated sugar (for plums)
- 0.5 teaspoon Ground cinnamon (optional)
- 1 tablespoon Cornstarch or almond flour
Instructions
- 1
Prepare the pastry dough: In a large bowl, whisk together the flour, 50g granulated sugar, and salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 2
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a flat disc, wrap it in plastic film, and refrigerate for at least 30 minutes.
- 3
Preheat your oven to 190°C (375°F). Lightly grease and flour a 24-26 cm (9.5-10 inch) tart pan with a removable bottom.
- 4
Prepare the plums: Wash the Quetsche plums thoroughly. Halve each plum lengthwise and remove the pit. If the plums are very large, you can quarter them.
- 5
On a lightly floured surface, roll out the chilled dough into a circle about 30 cm (12 inches) in diameter. Carefully transfer the dough to the prepared tart pan, pressing it gently into the bottom and up the sides. Trim any excess dough from the edges.
- 6
Sprinkle the cornstarch or almond flour evenly over the bottom of the tart crust. This helps absorb excess moisture from the plums and prevents a soggy bottom.
- 7
Arrange the halved plums, cut-side up, in concentric circles on top of the dough, starting from the outside edge and working your way inward. Sprinkle the 75g granulated sugar and optional cinnamon evenly over the plums.
- 8
Bake the tart for 40-45 minutes, or until the crust is golden brown and the plums are tender and slightly caramelized. If the crust browns too quickly, you can cover the edges loosely with aluminum foil. Let the tart cool completely on a wire rack before serving.
Chef's Tips
- •Choose firm, ripe Quetsche plums that yield slightly to the touch but are not mushy. Their natural tartness balances beautifully with the sweet pastry.
- •To achieve a crispier bottom crust, consider blind baking the crust for 10-15 minutes before adding the plums, especially if your plums are very juicy.
- •Tarte aux Quetsches is delightful on its own, but it can also be served with a dollop of crème fraîche, a scoop of vanilla bean ice cream, or a light dusting of powdered sugar.
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