RCI-BR.006.0337.001
Tarte aux quetsches
Tarte aux quetsches aka plum tart are a specialty of the region and are a sweet dessert.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- 1 pinch
- 1/4 cup
- stick unsalted butter1 unitchilled and topped into pieces (reserve 2 tsp for buttering the tart pan)
- egg1 unitseparated
- iced water1 unit
- small purple plums (damsons are a good substitute for quetsches)2 pounds
- ladyfingers1/4 pound
- egg white1 unitsaved from the pie crust
- superfine sugar for sprinkling1 unit
Method
1
Sift together; flour, salt and sugar.
2 minutes
2
Dip clean fingers into bowl of iced water and crumble in the butter.
3 minutes
3
Include the egg yolk and ~1-2 tbsp water to create dough.
3 minutes
4
Work dough, minimally.
2 minutes
5
Wrap dough in parchment paper, put in refridgerator to chill ~45 min.
45 minutes
6
Clean plums.
3 minutes
7
Vertically halve plums and remove pits.
4 minutes
8
Crumble up the ladyfingers, mortar and pestle, to produce fine crumbs.
4 minutes
9
Warm oven to 350 degrees F.
2 minutes
10
Grease pan.
1 minutes
11
Press out dough in the thinnest manner it can.
5 minutes
12
Chill the pan with the dough in the fridge for ~40 min.
40 minutes
13
Brush base with the egg white.
1 minutes
14
Sprinkle crumbs over top.
2 minutes
15
Lay plums on the crust, cut side up.
4 minutes
16
Bake for ~40 min.
40 minutes
17
Let cool, serve warm. (also good cold)
10 minutes
18
To serve sprinkle leftover sugar on top.
1 minutes