Fall-ing for Quetschentaart

Join Nicky Krieger-Loos in making a delicious Luxembourgish treat for Fall!

Quetschentaart is a traditional autumnal treat in Luxembourg and now you can make it in your own home with this cooking demonstration provided by Nicky! This fruit tart is made with plums, called “Quetschen” in Luxembourg. The plums in Luxembourg are a little different than in the U.S., but any type of plum will make a delicious tart.

You are welcome to cook alongside Nicky or try on your own later! The list of ingredients is provided below. Nicky has provided two different recipes and you are welcome to try one or both. The full recipe will be sent out in a reminder email a day or two prior to the program.

This program will be offered through Zoom on Saturday, September 24, 2022 at 11am Central Time. Members, please sign in when requesting your ticket.* The Zoom link will be emailed after ticket purchase, and we will send a reminder email that includes the full recipe a day or two prior to the event.

*Tickets are per device. So if multiple people plan to watch from the same computer, only one ticket is needed.

Quetschentaart – Plum Tart: Recipes by Nicky Krieger-Loos

Ingredients: Yeast dough recipe (for baking sheet 12×15 in)*

• 3 cups (500 g) flour
• 1 pkg (7 g) dry yeast
• 1 stick (113 g) butter, melted
• 1 pinch of salt
• 1 1/4 cups (250 g) + 3tbsp (35 g) sugar
• 1 egg
• 3/4 cup (180 ml) milk
• 3 lbs plums, pitted and cut lengthwise into quarters
• Powdered sugar and whipped creaming (optional toppings)

*All ingredients should be room temperature.

Ingredients: Sugar Pastry (for a 10″ round tart pan)

• 1 stick (113 g) softened butter
• 1/4 cup (50 g) sugar
• 1 egg
• 1 1/2 cups (250 g) flour
• 1 pinch of salt
• 1 lb plums, pitted and cut lengthwise into quarters
• Powdered sugar and whipped creaming (optional toppings)

Streusel (Optional)

• 1 3/4 cups (300 g) all-purpose flour
• 1 1/2 sticks (150 g) chilled butter
• 3/4 cup (150 g) sugar

About Our Host:

Nicky Krieger-Loos is from Dudelange/Luxembourg. In 1987, as a member of the La Ronde Bettembourg folk dancing group, she visited for the first time communities in the Midwest settled by Luxembourg immigrants in the 19th century. Over the years has stayed in touch with numerous descendants of these immigrants. With her husband Carlo and their children Claire, Louis and Lucie, they have moved around the world and lived in the USA, Austria, Russia, China, and Brazil. This way she has discovered many new food styles, recipes and attended cooking classes in many different places. An optician by training, she now pursues her hobbies cooking, baking crazy birthday cakes, quilting, and upcycling all kinds of fabrics from worn-out jeans to her children’s old clothes. She also has taught cooking classes with traditional dishes as well as folk dances with Luxembourg descendants in their communities in Brazil.