Cake Dessert

Quetsches Tart with Almond Cream

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5 from 1 vote

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.

Quetsches Tart with Almond Cream
Quetsches Tart with Almond Cream

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.

Quetsches Tart with Almond Cream
Quetsches Tart with Almond Cream

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!

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Questches Tart with Almond Cream

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5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Temps de repos 30 mins
Servings 6

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.
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