The recipe of the month
Benfeld, Alsace
18/05/2012
12 °
Pluie
Humidité : 46 %
Vent : SE à 11 km/h
Vent : SE à 11 km/h
Mini : 10 ° | Maxi : 19 °
Previsions :
sam.
11 ° | 26 °
dim.
13 ° | 27 °
lun.
10 ° | 21 °
The recipe of the month
The Tourist Offices showcase their chefs
Every month, discover a recipe from one of our chefs or a dish based on the crops grown in the Grand Ried.
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The Quetsch Tart
The Quetsch Tart - A Recipe of Wittisheim
Ingredients :
250 grs of flour
125 grs of butter
1 egg
1,50 cl of water
3 tablepoon of caster sugar
1 hint of salt
1,2 kg of quetsches
1 coffeepoon of cinnamon
Preparation :
- Dig a hole in the sifted flour.
- Put the broken egg into the hole.
- Pour the water into it, with the salt and 1 spoonful of sugar.
- Stir with a part of the flour.
- Add the butter cut in small pieces.
- Kneat all these ingredients.
- Leave the dough to stand in a cool place for 30 minutes or more. (This dough can already be prepared the day before).
- Stone the quetsches, cut them into quarters and indent the upper edge.
- Roll out the dough.
- Line a buttered tart mould with the pastry.
- Then, stick in the pastry with a fork.
- Put the quetsches upright on the pastry in concentric circle.
- Put the tart into an oven heated up to 190° C, thermostat 7 and bake it for 30 to 40 minutes.
- Remove the tart from its tin on an oven grid.
- Dust sugar and cinnamon over it.