Tarte aux Quetches

 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