Damson tart

Damson tart

Quetschenkuchen

By
From
Hazana
Serves
6-8
Photographer
Mowie Kay

All kinds of fruit tarts – but especially apricot, cherry, bilberry, plum and damson – are traditionally made by Alsatian Jews for the third meal of the Sabbath. Sometimes a glaze of beaten egg mixed with a few tablespoons of cream or milk is poured over the tart about 10 minutes before the end of cooking. If damsons are unavailable, other purple plums can be used instead. Quetschenkuchen is also often served for Yom Kippur.

Ingredients

Quantity Ingredient
900g damsons, cut in half and stones removed
6 tablespoons sugar, or to taste
1 teaspoon ground cinnamon
icing sugar, for dusting

For the pastry

Quantity Ingredient
100g plain flour
100g wholemeal flour
pinch salt
100g butter, cubed
2 tablespoons caster sugar
2 egg yolks
5-6 tablespoons iced water or milk

Method

  1. To make the pastry, place the flours and salt on a work surface and make a well in the centre. Using your fingertips, rub in the butter until the mixture resembles coarse breadcrumbs. Add the sugar and egg yolks and sprinkle over the iced water. Working quickly with your hands, form the dough into a soft ball. Wrap in foil and refrigerate for 30 minutes.
  2. Place the dough on a lightly floured board and knead it briefly. Roll out into a circle about 30cm in diameter and 3mm thick. Carefully roll the dough around the rolling pin and unroll it over a well-buttered 23–25cm tart tin. Ease the pastry into the corners, then trim any excess dough and crimp the edges with a fork. Prick the bottom in a few places. Cover the dough with foil and fill with baking beans to prevent the tart case from puffing up in the oven. Bake in a preheated 200°C/400°F/gas 6 oven for 8–10 minutes. When it’s ready, the pastry should have shrunk away slightly from the sides of the tin. Remove from the oven and carefully lift out the foil and beans.
  3. Arrange the damsons in tight concentric circles, cut sides up, over the pastry, then sprinkle with the sugar and cinnamon. Return to the oven and turn down to 190°C. Bake for a further 30 minutes or until the damsons are soft and the pastry is golden. Serve warm, dusted with icing sugar.
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