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125g soft butter
50g fine caster sugar
1 free range egg
250g sifted flour
dash sea salt
750g plums
Recipe by Ketty Thull
In the beautiful Luxembourg we eat a delicious plum cake. The recipe comes from the Ketty Thull born in 1905 and Luxembourg's cooking guru since the 30's. She wrote her debut in 1937: The advisor for the Luxembourg housewife in preserving (!!). Her Standard cookbook of the Luxembourgish cuisine and food culture (reviewed by Carlo Sauber) was reprinted in 2011. Awesome!
How to make a Luxembourgish quetschentaart
Beat butter and sugar creamy.
Add the egg and beat it fluffy.
Add the flour in parts.
Beat into a coherent dough.
Tip the dough on to a flour dusted work surface.
Knead the dough into a ball and wrap it in cling film.
Let the dough rest in the fridge for 30 minutes - one hour.
Preheat the oven to 200°C
Roll out the dough in a circle under a sheet of cling film.
Drape the dough over the mold then remove the cling film.
Press the dough into the mold and cut off the excess.
Wash the plums under the tap and let them drain.
Remove the stones then cut them in quarters.
Place the plum parts circular into the dough.
Bake the pie golden brown in 40 minutes.
Allow the pie to cool in the mold. Serve the pie in triangles.
The plum pie tastes fresh and deliciously fruity!
Gudden Appetit! See you tomorrow in Malta!