Quetschentaart

Quetschentaart is a Luxembourgish plum tart with a buttery shortcrust base, baked when local plums are ripe in autumn. Similar plum tarts are baked in the neighbouring regions of Germany and France, so the dish is shared across the border rather than owned by one country. It is a seasonal bake, made at home or bought from a bakery while the fruit is in.

What it really is

The base is a shortcrust pastry of flour, butter and sugar, pressed into a tart tin. Plums are halved or left whole, set cut side up on the pastry and sprinkled with sugar, then baked until the fruit softens and its juices run into the base. The name refers to the quetsch, a small dark-skinned plum of the damson type. The fruit is the centre of the dish, and the pastry should be crisp and golden rather than soft.

How it's served

• Cut into wedges and served warm or at room temperature.
• Plain, or with cream on the side, which is a common addition and adds milk.
• As an autumn dessert or with coffee, while the local plums are in season.

How to write it on the menu

• Name the fruit as plum, and say the tart is seasonal, since it is made when local plums are in season from autumn.
• Flag wheat and milk, from the flour and butter in the shortcrust.
• Say whether cream, custard or ice cream comes with it, since those add milk and may add egg.
• State whether the plums are fresh or frozen, and whether the tart is served warm or cold.