In America, quetsches are known as prune plums. Depending on where you live, the season is relatively short in the States, so grab them when you can and make this very simple recipe.
The best thing about these plums, is that unlike other stone fruits, the pit doesn’t stick to the inside, making pitting a breeze. Right out of the oven, this tart pairs fantastically with dark coffee and a scoop of vanilla ice cream. Cold, the tart can be enjoyed with tea or a nice light Moscato d’Asti.
Makes one 11-inch tart
1 ½ lbs quetsches (about 15), halved lengthwise and pitted
¼ cup granulated sugar
½ cup heavy cream (or half and half)
3 tablespoons flour
¼ teaspoon salt
1 teaspoon lemon juice
1 pâte sablée tart crust, par-baked* (recipe here)
Preheat the oven to 350 degrees F. Position the rack in the middle.
Combine flour and salt in a medium-sized mixing bowl. Whisk in the remaining ingredients until the batter is well incorporated.
With a cooled par-baked tart shell still in the tart pan, line the bottom with the prune plums cut-side-down, starting with a circle around the outside rim, leaving about a ¼ inch between each half. In concentric circles, work your way in. There should be room for two concentric circles and one prune half in the center.
Carefully, pour the batter in the spaces between the prune plums. You should have just enough to fill the tart shell without overflowing the top edges of the crust. Do not let the batter rise above the level of the edges of the crust.
Bake for 35-40 minutes, or until the top is blushes with spots of golden brown.
Remove and let it sit for five minutes before serving.
* Par-baking. Instead of baking 12-15 minutes at 400 degrees F, par-bake the shell for 12-15 minutes at 350 degrees F. The crust should be just under-golden, but firm, as it will finish baking when the quetsches and batter is added.