Quetschentaart, a popular Luxembourg speciality, is a simple open fruit tart with zwetschgen.

[1] In the Ketty Thull recipe, the dough for the shortcrust base consists of flour, butter and sugar (unusual for French-style shortcrust, but to balance the sourness, which is key) only.

The base is placed in a tart-baking dish, and covered with halved plums (no stones) arranged in overlapping circles.

[3][4] Traditionally, it is a seasonal dish served in the autumn when the zwetschgen are ripe.

It is often served with whipped cream at afternoon coffee.