Quetschentaart

How to Make Quetschentaart

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1. Rub the butter into the flour and sugar until like breadcrumbs. Stir in the egg yolk and water to make a dough. Chill for 15 minutes.

   Mark done Start 15 min timer

2. Heat the oven to 200°C / 390°F. Roll the pastry out to fill a 28 cm tin and line it, pricking the base.

   Mark done

3. Bake the case blind for 10 minutes. Scatter the ground almonds over the base.

   Mark done Start 10 min timer

4. Pack the plums cut side up in tight rows. Mix the sugar and cinnamon and sprinkle half over the fruit.

   Mark done

5. Bake for 30 minutes until the pastry is golden and the plums are soft. Sprinkle with the remaining cinnamon sugar.

   Mark done Start 30 min timer

Related guides: Prep, cook and total time · Pan and tin size.

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Tips for Making Quetschentaart

• Pack the plums tightly, as they shrink in the oven.
• Scatter ground almonds on the base to absorb the juice.
• If the plums are very sweet, use less sugar.

What Goes With Quetschentaart

• Pouring cream
• Vanilla ice cream
• Whipped cream

Leftovers and Storage

Keeps for 2 days at room temperature, 4 days in the fridge.

Questions About Quetschentaart

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.