Quetsches Tart with Almond Cream
September is the season of Quetsches! So how can you not resist preparing a good Quetsches Tart with Almond Cream?
For the homemade tart dough
For this recipe of Quetsches Tart with Almond Cream, I was inspired by my recipe for Apricot Tart with Almond Cream. However, for the dough, I chose a slightly different shortcrust tart dough. For this, I used the following ingredients and quantities:
- 200 g flour
- 90 g soft butter
- 50 g sugar
- 1 egg
- 1 pinch of salt
Start by mixing 200 g flour and 50 g sugar in a bowl. Then add 90 g of soft butter. Be careful, the butter must be really soft but not melted. I therefore advise you to take it out about an hour beforehand.
Then mix the dough until it has a sandy consistency. Then add the egg. Finally, form a ball with the dough and place it in cling film in the fridge. Leave it to rest for between 30 minutes and 1 hour.
You can prepare this dough in advance. It can be kept for a maximum of 48 hours in the fridge. You can also freeze it, just take it out well in advance to defrost it at room temperature.
For the Quetsches Tart
Step 1: Spread the dough
Preheat the oven to 175°C. Then roll out the dough with a rolling pin. Form a circle of about 30 cm. Then place the dough on a buttered or covered with baking paper tart tin.
Step 2: Pre-bake the dough
The dough takes longer to bake than the rest. So pre-bake the dough for 10 minutes at 175°C before continuing with the rest.
You can use dried vegetables such as beans to prevent the dough from puffing up during cooking.
Step 3: Cut the quetches
So start by pitting the quetsches and then cut them into quarters.
Step 4: Prepare the tart
Take the dough out of the oven and place the quetsches on top of the dough.
For the almond cream
For the almond cream, first whip 1 egg with 20 g of sugar in a separate bowl. Then add 40 g of almond flour and 15 cl of milk. You can replace the milk with liquid cream, but the milk is a little lighter and the almond cream remains just as creamy.
Stage 5 : Almond cream
Then pour the almond cream over the quetsches.
Step 6 : Finish baking
All you have to do is finish baking and place the tart for another 30 minutes in the oven at 175°C.
If you liked this recipe, then these other tart recipes will certainly interest you too!
Don’t hesitate to leave me a comment if you have any questions!
Questches Tart with Almond Cream
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Ingredients
- 500 g of quetsches
For the dough
- 200 g flour
- 50 g sugar
- 90 g soft butter
- 1 egg
For the almond cream
- 1 egg
- 20 cl of milk or cream
- 40 g almond flour
- 20 g brown sugar
Instructions
For the dough
- In a salad bowl, mix the flour and sugar.
- Add the soft butter.
- IMPORTANT: The butter must be soft but not melted.
- Mix until the dough has a sandy consistency.
- Add the egg. Knead the dough and form a ball.
- Put the ball of dough in cling film and place it in the fridge for 30 minutes to 1 hour.
For the tart
- Preheat the oven to 175°C.
- Roll out the dough with a rolling pin and form a circle of about 30 cm.
- Place the dough on a buttered or covered with baking paper tart tin.
- Pre-bake the dough for 10 minutes.
- Stone the questsches and cut them into quarters.
- Place them on the tart dough that has just come out of the oven.
For the almond cream
- Whisk the egg and sugar in a separate bowl.
- Add the almond flour and the milk or cream. Mix well.
- Pour the almond cream over the quetsches.
- Bake the tart for another 30 minutes at 175°C.
