Tarte aux quetsches

plum tart2Heralding autumn, the blue plums known as quetsches appear in French markets at this time of year. They are grown mainly in the eastern regions of Alsace and Lorraine, and appear to be related to what the British call damsons. Neither too sweet nor too sharp, they carry an almost nostalgic flavor of summer declining — and make a perfect tart for this time of year.

Tarte aux questches / Plum tart

The pastry for this tart is a classic French pâte sablée, or sweet pie crust, which I learned to make in the 1970s while working at the Café Dewitt in Ithaca, New York. It is quite quick to make once you get the hang of it, and does not need to be rolled out. You simply pat it into your tart pan — et voilà!

The Everyday French Chef will be back on Monday. In the meantime, thanks for your support. And happy cooking!

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2 Responses to Tarte aux quetsches

  1. Meg says:

    It’s more like “coo-etch” than “kwetch” (too easily confused with kvetching…). The word derives from the Alsatian “zwetch,” according to my Petit Robert (French dictionary). Which figures, because Alsace in late summer is awash in blue plums…

  2. Ann says:

    Yum! I love tarte aux quetsches — but is it pronounced “ketch” or “kwetch”???

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