Hetty, Kitchen

Good things take time: Quetsche-Chestnut-Tarte

by Hetty

Prune and chestnut tart
Prune and chestnut tart

Good things take their time, they say. Don’t they?

This must be true at least for this recipe. I made this cake already some while ago, but it was so good that I wanted to share it nevertheless the time for prunes is already over. Maybe you can still get some, otherwise you just need to replace the prunes with something else. I’m thinking of pears…
Plum Chestnut Tarte
Here’s what you need for my prune-chestnut-tarte (quetsche is just a French word for prune, but it sounds so funny so I decided to use it in the title); this will give you a small tarte:

125g flour
60g sugar
60g vegetable spread
1 tablespoon soy flour (instead of egg)
1 teaspoon vanilla sugar
about 10 prunes
4 tablespoons chestnut spread

Mix the flour, sugar, vegetable spread, soy flour and vanilla sugar together in a bowl. Mix well with a hand-mixer until you have smooth dough. (This is actually a cookie dough recipe, but it works really well with this tarte).
Pflaumen-Maronen-Kuchen
Roll out the batter on a baking tray with baking paper. Spread the chestnut spread on the batter. Cut the prunes (or pears) in halves and lay them cut-side up on the dough.

Put in the oven and bake at about 200°C for 20-25 minutes.
Pflaumen-Maronen-Kuchen
Once finished, take out of the oven, let cool down and enjoy!

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