Quetschentaart

plums

🥗Healthier: apricots

💰Cheaper: peaches

Apricots add a similar sweetness and texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a lighter alternative.

Melt 60 grams of butter in a pan.

Ensure all products are at room temperature for better yeast activation.

Put 500 grams of flour into a large bowl and make a hole in the middle.

Crumble the yeast into the hole in the flour.

Add lukewarm milk and a little bit of sugar (not all) into the flour and yeast mixture.

Mix to form a thick paste and add a little flour on top of the dough.

Place the dough in a warm place for 15 minutes to rise.

Prepare the tart pan by greasing it with butter and dusting with flour to prevent sticking.

Cut the plums in half and then into quarters.

Add the remaining sugar, lukewarm butter, egg, and a little salt to the dough and mix together.

If the dough is too wet, add some flour until the desired consistency is reached.

Cover the dough and place it in a warm place for another 15 minutes to rise again.

Roll out the dough thinly for the tart base.

Place the rolled dough into the prepared tart pan.

Arrange the plums in the tart, placing them slightly higher than the base.

Preheat the oven to 170 degrees Celsius.

Bake the tart in the preheated oven for about 25 to 30 minutes.

Allow the tart to cool before removing it from the pan.

Serve with sugar on top or with whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens