Name: Traditional Quetscheflued (Luxembourgish Plum Tart)
Prep time: 45 min
Cook time: 45 min
Yield: 8
Cuisine: Luxembourg
Ingredients: *For the Pastry (Mürbeteig):**; 250 grams all-purpose flour; 125 grams unsalted butter, cold and cubed; 80 grams granulated sugar; 1 large egg; 1 pinch salt; 1 tablespoon cold water (if needed); *For the Filling:**; 1 kilogram ripe but firm plums (Quetschen); 50 grams granulated sugar (adjust based on plum tartness); 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1 tablespoon cornstarch or potato starch; *For Assembly & Topping:**; 1 tablespoon breadcrumbs; 1 tablespoon slivered almonds (optional); 1 tablespoon granulated sugar for sprinkling

Quetscheflued 🇱🇺 Luxembourg

A Luxembourgish plum cake often made with sweet plums and a light pastry crust, offering a delightful dessert or treat.

Cake Plum

Made with

Plums pastry crust

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