Sources and image credits — Tarte aux quetsches: plums standing in rows

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Tarte aux quetsches is an Alsace plum tart. The recipe of the Alsace winegrowers (Vins d’Alsace) uses a risen Alsace dough, arranges the halved quetsches in circles and finishes the tart with a cream and egg custard and cinnamon. We leave out the custard, stand the plums upright and sprinkle cinnamon sugar over the warm tart; a thin layer of breadcrumbs on the base is meant to catch the juice. That is our own home variation.

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Our own AI-generated illustration accompanying the recipe.

A round plum tart with dark purple plum halves packed close together in circles, glossy juice and cinnamon sugar on a golden yeasted base, one slice cut out.

Stoned blue plum halves being arranged upright in circles on an unbaked yeasted base sprinkled with breadcrumbs.