Quetsche Plum Tart

A buttery shortcrust pastry holding tight rows of purple plums. As it bakes, the fruit softens, releasing a tangy juice that turns deep purple under a dusting of cinnamon.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 370
• Protein: 5 g
• Carbs: 66 g
• Fat: 11 g

Ingredients

• 0.7 piece Sweet shortcrust pastry ( ready to use )
• 533.3 g Purple plum pitted ( halved )
• 33.3 g Brown sugar ( for sprinkling )
• 0.7 tsp Cinnamon powder ( mixed with sugar )
• 20 g Breadcrumbs ( for the base )
• 533.3 g Fresh Quetsche plums ( pitted and halved )

Instructions

1. Line the mold

   Roll out the shortcrust pastry into a tart pan. Prick the bottom with a fork to prevent it from puffing up. It should be very cold when baking to maintain its shape.

2. Prepare the base

   Spread the breadcrumbs evenly over the pastry base. This layer will absorb excess plum juice and prevent the pastry from becoming soggy.

3. Garnish with fruit

   Cut the fresh quetsches in half and remove the pits. Arrange them vertically on the pastry, tightly packed against each other. The tart should be dense with fruit.

4. Sweeten and bake

   Sprinkle brown sugar and cinnamon over the fruit. Bake at 180°C. The tart is ready when the pastry is golden brown and the quetsche juice begins to bubble.

Chef's tips

• Do not stone the fruit too far in advance to prevent them from releasing too much water before baking.
• The tart is even better the next day, once the cinnamon aromas have fully infused into the fruit.

Storage

Keeps for 48 hours at room temperature, protected by a dry cloth. Avoid the refrigerator as it softens the pastry.