Quetschentaart

Quetschentaart is a traditional tart from the German-speaking regions of Central Europe, particularly Switzerland and parts of Alsace. The dessert is named after the damson plum, often called "Quetsche" in Swiss German and related dialects. The basic form consists of a sweet pastry crust topped with halved damson plums arranged in concentric rings or a single layer. The fruit is typically lightly sweetened and flavored with lemon zest or vanilla; some recipes add an almond cream (frangipane) layer beneath the fruit for additional richness. The crust is commonly a shortcrust pastry (Mürbeteig), though variations using a yeast dough or a streusel topping exist.

Preparation and variants: There are several regional variants. Some versions use plain fruit on top of the dough, while others incorporate almond cream, custard, or crumble. The crust thickness and fruit arrangement can vary, with a lattice or fully covered top seen in certain traditions. The tart is baked until the crust is golden and the plums are tender, typically in the 30 to 40 minute range at moderate heat.

Serving and context: Quetschentaart is usually served warm or at room temperature and may be dusted with powdered sugar. It is often enjoyed with whipped cream or vanilla sauce. The dish highlights the late-summer harvest of damson plums and remains a staple of home baking in regions where these fruits are grown. See also: Zwetschgendatschi, plum tart.