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The appeal of Quetschentaart (“Damson Tart”) is its simplicity—a butter crust topped with wedges of delectably tart plums. Damson or Italian plums hold their shape best while still releasing enough juice to form a light syrup. Some variations include a sprinkling of cinnamon and sugar over the plums. Serve with powdered sugar or a dollop of whipped cream.
Serves 6 to 8
1/2 cup (120 g) butter
1/4 cup (50 g) sugar
2 cups (250 g) flour
Pinch of salt
3 cups (500 g) damson plums
Beat butter and sugar.
Add the egg, and continue beating until mixture is light and fluffy.
Sift flour and salt. Add to butter mixture and mix well.
Knead dough until it becomes firm. Wrap with plastic wrap and cool in the refrigerator for 30 minutes.
Preheat the oven to 400°F (200°C).
Butter a pie dish.
Roll out dough and place in pie dish.
Wash plums, then halve them and remove stones. Cut into wedges.
Arrange plum wedges on crust.
Bake for 40 minutes, or until the base is somewhat firm.
Serve warm or cold.