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The dessert, Regional

Alsatian plum tart (tarte aux quetsches)

Alsatian plum tart is a shortcrust pastry dessert topped with plums arranged in a rosette and scented with cinnamon, serving 6. It takes 35 minutes of active work, the dough is made the day before while the tart is assembled and baked the morning of. It's easy, costs €1.40 per person, and the key is a slightly thicker crust that soaks up the fruit juice without turning soggy.

An Alsatian style plum tart, small purple fruit arranged in a rosette with a hint of cinnamon, the taste of early fall.

Alsatian plum tart (tarte aux quetsches)
For
6 people
Work
35 min
Total time
2 h
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€1.40
Calories per person
380 kcalcalculated by Kiloach, your weight coach

Under the cinnamon, the plums release their juice and turn soft while the shortcrust pastry stays crisp underneath. This is a dessert that smells great the moment it comes out of the oven, with that deep purple color from fruit that slowly candied on top of the dough.

This is the tart to make when plums show up at the market, for a Sunday family lunch or a dinner with friends in late summer or early fall. It follows a braised dish or roast chicken well, and both kids and adults like it.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 1 step, 15 min
  2. The same day 3 steps, 1 h 10
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The day before, make the shortcrust pastry and let it rest in the fridge overnight. The morning of, roll out the dough, arrange the plums in a rosette and bake, the whole process takes about 1 hour 10 minutes. Just before guests arrive, let the tart cool slightly on a wire rack, then slice and serve at dessert time, with a spoonful of thick crème fraîche if you like.

The ingredients

6 people

Pantry

  • Flouroften in the pantry 250 g
  • Granulated sugaroften in the pantry 120 g
  • Breadcrumbsoften in the pantry 2 tbsp
  • Ground cinnamonoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch

Dairy

  • Butter 125 g
  • Egg 1

Fruits and vegetables

  • Plums 1 kg

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Rub the cold butter into the flour with 40 g of sugar and a pinch of salt, add the egg, form a ball and let it rest in the fridge. 15 min

    Work quickly with your fingertips to keep the butter cold.

The same dayDuring the day, whenever you get a moment.

  1. Roll out the dough in a buttered tart pan, prick the bottom and sprinkle with breadcrumbs. 10 min

    Roll the dough a bit thicker than for other tarts, it will hold up better against the fruit juice.

  2. Wash the plums, open them in half without separating them completely, remove the pits and arrange them in a tight rosette, skin side down. 20 min

    Start from the edge and work toward the center, packing them tightly, for a perfect rosette.

  3. Sprinkle with sugar and cinnamon, then bake for 40 minutes at 200°C. 40 min

    Lower the oven to 180°C if the edge of the crust browns too quickly.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Let the tart cool slightly on a wire rack.

    Warm, the fruit is at its softest.

When it's time to serveThe final touches, right in front of your guests.

  1. Slice and serve, with a spoonful of thick crème fraîche if you like.

    Sprinkle a little cinnamon sugar on top just before serving.

Our tips to get it right

  • Pick firm, not overly ripe plums, they hold their shape during baking and don't make the crust soggy.
  • No breadcrumbs on hand? A spoonful of fine semolina or almond flour does the same absorbing job.
  • Let the dough rest in the fridge overnight, it's easier to roll out the next day and shrinks less during baking.

The variations

  • Swap the plums for mirabelles or red plums depending on what looks good at the market.
  • For a faster version, use a store bought rolled shortcrust pastry and skip the overnight rest.
  • For kids, cut back on the cinnamon a bit and add a spoonful of vanilla sugar to the dough.

What to serve it with

  • A scoop of vanilla ice cream
  • Coffee or black tea
  • Thick crème fraîche on the side

Storage

The tart keeps for 2 days in the fridge, covered with plastic wrap. Reheat it briefly in a low oven to bring back the crispness, or eat it cold. It can be frozen, but the crust loses a bit of its crunch once thawed.

Questions about this recipe

Can I make this tart with regular plums?

Yes, red plums or mirabelle plums work well in place of quetsches. Just adjust the baking time slightly if the fruit is juicier.

Do you need to peel the plums before arranging them on the dough?

No, the skin holds up well during baking and adds color and a bit of tartness. Just wash the plums well before halving them.

How do you get a neat, even rosette pattern?

Arrange the plum halves skin side down, starting from the outer edge and working toward the center, packing them in tightly. The halves shrink a bit during baking, so it's better to overcrowd them than leave gaps.

Can this tart be made for more than 6 people?

Yes, you can double the quantities and use two tart pans or one large rectangular pan. Keep the same dough thickness and baking time, just watch the color closely.

Can an Alsatian plum tart be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the day before, 1 step, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make an Alsatian plum tart?

Allow 2 h in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in an Alsatian plum tart?

About 380 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does an Alsatian plum tart cost?

About €1.40 per person, that's €8.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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