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Quetsches pie

  • Quetsches pie

For 6 people

Easy recipe



  • 250g of flour
  • 125g of butter
  • 1 pinch salt
  • 50g sugar
  • 1,5 kilos of quetsches
  • 20cl fresh cream
  • 2 eggs
  • Cinnamon


Pie dough

  1. Place the flour in a large bowl.

  2. Add the softened butter, cut into small pieces.

  3. Add a pinch of salt and a tablespoon of sugar.

  4. Work the dough for about 5 minutes, until you obtain a sandy texture.

  5. Then add a quarter-glass of lukewarm water and work until the dough is smooth. If the water isn't enough, continue adding a little at a time.

  6. Wrap the dough in parchment paper and chill in the fridge for at least 1 hour.


The Pie

  1. Preheat oven to 175°.

  2. Stalk and halve all the plums and remove the stones.

  3. Roll out the dough and place in a baking tin lined with baking parchment.

  4. Mix the crème fraîche, eggs, sugar and a pinch of cinnamon in a bowl.

  5. Beat lightly by hand for about 15 seconds.

  6. Arrange the quetsches and add the cream-egg mixture.

  7. Bake for 45 minutes at 175°.

  8. Leave to cool.

On the wine side, this tart is a perfect match for our Gewurztraminer Grand Cru Kaefferkopf. Its fruity, spicy aromas supported by a full, gourmet structure wrap this dessert in just the right amount of sweetness.

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