Hello ladies and gents today we are going to the small country of Luxembourg to see what food they have there.
Luxembourgish cuisine reflects Luxembourg's position between the Latin and Germanic countries, influenced by the cuisines of neighbouring France, Belgium and Germany. Recently, it has been influenced by the country's few Italian and Portuguese immigrants. As in Germany, most traditional everyday Luxembourg dishes are of peasant origin, in contrast to the more sophisticated peasant French fare.
Luxembourgish cuisine reflects Luxembourg's position between the Latin and Germanic countries, influenced by the cuisines of neighbouring France, Belgium and Germany. Recently, it has been influenced by the country's few Italian and Portuguese immigrants. As in Germany, most traditional everyday Luxembourg dishes are of peasant origin, in contrast to the more sophisticated peasant French fare.
Quetschentaart – Luxembourgish damson tart
Ingredients
- 125 grams butter, softened
- 50 grams sugar
- 1 egg
- 1 pinch salt
- 500 grams damsons
Instruccions
- Prepare the dough: Beat the butter with the sugar, then add the egg and beat until fluffy.
- Sift in the flour and salt and quickly knead into a firm dough. Wrap in cling film and put into the fridge for 30 minutes.
- Preheat the fan oven to 200° celsius. Roll out the dough and put into a buttered tart tin. Wash the damsons, halve, remove the stone and cut into six wedges.
- Arrange the damson slices in circles on the tart base.
- Bake for 40 minutes or until the base seems not too soggy anymore (it will always remain slightly soggy because of the damson juince that oozes from the fruit).
Now doesnt that look delicious ladies and gentsand if i have any natives i hope i got the recipie right and as always have a chilled day from the Viking
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