This tarte is popular from the Alsace ( Tarte au quetches) to Germany (Quetschekuche)
I know about it as my grandfather grew up in Belgium.
Quetche plums are small dark purple plums. I have Victoria plums from the garden so use those instead.
My version (scroll down for a Bavarian version)
Victoria Plums halved and stones removed
For the base, blend these ingredients by hand or in a food processor.
8oz self raising flour ( altenative option for more texture, replace 2 oz of the flour with 2oz ground almonds or semolina)
4 oz butter
2 oz sugar
1 egg
vanilla extract to taste (alternatives almond essence or cinnamon)
Roll out like pastry or press onto a cake tin or baking dish.
I used a rectangular non stick cake tin 8x12 in
Arrange the plums on top overlapping so that you get plenty on as they shrink during cooking.
Bake at gas 6 for 45-50 min
Enjoy with cream or Greek yogurt.
Can be frozen.
The base can vary from a yeasted dough to a shortcrust pastry and the plums are sometimes sprinkled with streusel. you can find a Bavarian recipe here
