Thursday, 2 August 2012

Quetcheflued (Plum tart), Luxembourg. Olympic Food Challenge

Luxembourg was one of the awkward countries for the Olympic food Challenge, an initial search didn't turn up with anything particularly interesting, I did look at the Plum tart but it seemed fairly dull, well I was wrong there.

First the housekeeping.

Luxembourg or to give it it's full name: Grand Duchy of Luxembourg, a European country bordered by France, Belgium and Germany. A member of the IOC since 1912, their Olympic record is poor with only one Gold and one silver since its recognition.

So, running out of options and time I went for the plum tart, it's a traditional dish after all, can't be that bad. Reading the recipe confused me for a minute, I was expecting a traditional pastry case but instead I got a recipe for a very slightly sweet bread base, there is no filling as such just as many plums that you can squish in.


250g plain flour,
1/2 satchet of dried yeast
40g sugar
125ml lukewarm milk
pinch of salt
50g butter,melted an cooled
1 egg

Add the flour, salt, sugar and yeast to a bowl.
Make a well in the centre of the flour and add the egg, butter and milk.
Mix until a soft dough is formed, knead for a couple of minutes until smooth and stretchy.
Leave to rise for 40 or so minutes.
After 40 minutes, knock back the dough and press into a buttered large pie dish or tart dish.
Add the plums in a nice circle shape until you can't fit anymore in.
Bake in a preheated oven at 180C until the outside edge is golden brown. 

Very very good. It is very light meaning more slices can be consumed at once. The bread base is slightly sweet and soft and crisp round the edges, the plums are soft and sour. All it lacks is something a bit sweeter to counteract the sourness of the fruit, enter.......Custard!!!

1 comment:

  1. Yum...looks really lovely. I have plums in the fridge...I might make!