Tarte aux quetsches

From Recidemia
Revision as of 15:57, 28 September 2012 by Culinary Artiste (talk | contribs) (Created page with " ==Description== Tarte aux quetsches <ref>{{cite book|last=Grausman|first=Richard |title=French Classics Made Easy |year=1988|publisher=Thomas Allen & Son Limited|isbn=978-0-...")
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search


Description

Tarte aux quetsches [1] [2] aka plum tart are a specialty of the region and are a sweet dessert.

Ingredients

pie crust

  • 2 cups all purpose flour
  • pinch of salt
  • 1/4 cup white sugar
  • 1 stick unsalted butter, chilled and topped into pieces (reserve 2 tsp for buttering the tart pan)
  • 1 egg, separated
  • iced water

filling

  • 2 pounds small purple plums (damsons are a good substitute for quetsches)
  • 1/4 pound ladyfingers
  • 1 egg white, saved from the pie crust
  • superfine sugar for sprinkling

Procedure

  1. Sift together; flour, salt and sugar.
  2. Dip clean fingers into bowl of iced water and crumble in the butter.
  3. Include the egg yolk and ~1-2 tbsp water to create dough.
  4. Work dough, minimally.
  5. Wrap dough in parchment paper, put in refridgerator to chill ~45 min.
  6. Clean plums.
  7. Vertically halve plums and remove pits.
  8. Crumble up the ladyfingers, mortar and pestle, to produce fine crumbs.
  9. Warm oven to 350 degrees F.
  10. Grease pan.
  11. Press out dough in the thinnest manner it can.
  12. Chill the pan with the dough in the fridge for ~40 min.
  13. Brush base with the egg white.
  14. Sprinkle crumbs over top.
  15. Lay plums on the crust, cut side up.
  16. Bake for ~40 min.
  17. Let cool, serve warm. (also good cold)
  18. To serve sprinkle leftover sugar on top.



References

  1. Grausman, Richard (1988). French Classics Made Easy. Thomas Allen & Son Limited. pp. 215. ISBN 978-0-7611-5854-7. 
  2. Woodward, Sarah (2006). the food of france. Kyle Cathie Limited. pp. 32. ISBN 978-1-904920-43-4.