Plum-Tart-Recipe

Tarte Aux Quetsches Recipe ( Plum Tart Recipe )

This tarte aux quetsches recipe is a classic French dessert that features a buttery, flaky crust filled with sweet and juicy plums. Tarte aux Quetsches is a perfect plum tart dessert that fits any occasion, and it’s sure to impress your family and guests with its beautiful presentation and delicious taste.

I’ve been making this Tarte Aux Quetsches Recipe ( Plum Tart Recipe ) in my bakery for many years, and it always sells out. Give this recipe a try today, I promise you won’t be disappointed!

Ingredients:

Pate Brisee ( Short Pastry Crust)

  • 125 grams butter Unsalted cubed or diced
  • 250 grams all-purpose flour
  • 1 tsp Salt
  • 40 grams Sugar
  • 125 ml Water Cold

Plum Tart Filling

  • 50 grams Breadcrumbs Dry
  • 500 grams Prune Plums Fresh
  • 25 grams Sugar Granulated
  • 1/2 tsp Cinnamon Powder

How To Make Tarte Aux Quetsches?

  • Start by Preheating your oven to 400F ( 200C). Spread butter in the tart pan. In a large bowl, add the butter, all-purpose flour, salt, and sugar and mix by hand or with a paddle attachment using a mixing machine until the mixture becomes a fine crumble.
  • Once the mixture has a crumble consistency, add to the water and mix until the dough is developed.
  • The dough should have a smooth consistency. Flat the finished dough and refrigerate for at least 1 hour before use. On a lightly floured surface, roll and sheet the dough to about 1/8 inch approximately 3mm thickness.
  • Using the rolling pin transfer the sheeted dough to the tart pan and cover it completely. Trim off excess dough around the rim of the tart pan.
  • Poke the dough at the base of the tart pan with a fork.
  • Filling: Spread the breadcrumbs in the bottom of the tart pan evenly. The breadcrumb will create a protective layer at the base from the moisture/water migration from the plums and ensure your shortcrust ( Pate Brisee) will remain crisp.
  • Cut the plum in half and remove the pit. Make a small cut lengthwise at one end of the plum then arrange the plums in the tart shell.
  • Baking: Bake the tart for 30-40 minutes or until the crust is golden and the plums are tender.
    Plum-Tart-Recipe
  • Garnish: Mix together the sugar and cinnamon powder and sprinkle on top of Tarte aux Quetsches ( Plum Tart) Cool down for 10-15 minutes and serve.
Plum-Tart-Recipe

Tarte Aux Quetsches Recipe ( Plum Tart Recipe )

This tarte aux quetsches recipe is a classic French dessert that features a buttery, flaky crust filled with sweet and juicy plums. Tarte aux Quetsches is a perfect plum tart dessert that fits any occasion, and it’s sure to impress your family and guests with its beautiful presentation and delicious taste.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine French
Servings 8 slices
Calories 300 kcal

Ingredients
  

  • Pate Brisee Short Pastry Crust
  • 125 grams butter Unsalted cubed or diced
  • 250 grams all purpose flour
  • 1 tsp Salt
  • 40 grams Sugar
  • 125 ml Water Cold
  • Plum Tart Filling
  • 50 grams Breadcrumbs Dry
  • 500 grams Prune Plums Fresh
  • 25 grams Sugar Granulated
  • 1/2 tsp Cinnamon Powder

Instructions
 

  • Start by Preheating your oven to 400F ( 200C). Spread butter in the tart pan. In a large bowl, add the butter, all-purpose flour, salt, and sugar and mix by hand or with a paddle attachment using a mixing machine until the mixture becomes a fine crumble.
  • Once the mixture has a crumble consistency, add to the water and mix until the dough is developed.
  • The dough should have a smooth consistency. Flat the finished dough and refrigerate for at least 1 hour before use. On a lightly floured surface, roll and sheet the dough to about 1/8 inch approximately 3mm thickness.
  • Using the rolling pin transfer the sheeted dough to the tart pan and cover it completely. Trim off excess dough around the rim of the tart pan.
  • Poke the dough at the base of the tart pan with a fork.
  • Filling: Spread the breadcrumbs in the bottom of the tart pan evenly. The breadcrumb will create a protective layer at the base from the moisture/water migration from the plums and ensure your shortcrust ( Pate Brisee) will remain crisp.
  • Cut the plum in half and remove the pit. Make a small cut lengthwise at one end of the plum then arrange the plums in the tart shell.
  • Baking: Bake the tart for 30-40 minutes or until the crust is golden and the plums are tender.
  • Plum-Tart-Recipe
  • Garnish: Mix together the sugar and cinnamon powder and sprinkle on top of Tarte aux Quetsches ( Plum Tart) Cool down for 10-15 minutes and serve.
Keyword French Plum Tart Recipe, Plum Tart Dessert, Plum Tart Recipe, Tarte Aux Quetsches

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