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1. The name of the country in English is Luxembourg.
2. The fruit used to make Quetschentaart is the zwetschge. It is not the damson, and it is not Prunus domestica subsp. italica (which is the greengage or Reneklode). The fruit in the image is clearly the zwetschge. Confusion with the damson arises because neither French nor English consistently distinguishes between damson and zwetschge. (Perhaps Lëtzebuergesch doesn't either?) The zwetschge is a freestone fruit (that is, the stone is easily removable), whereas the damson is a clingstone (the stone does not usually come out cleanly). The zwetschge "does not give off much water"; the damson and the greengage are "more watery types of plum".
3. While the Ketty Thull recipe has a shortcrust base, other recipes on .lu sites do use yeast. The one in the article's image file looks a lot like a yeast base.
4. Quetschentaart is not always served with whipped cream. Indeed, anneskitchen.lu shows one serving with cream and one without.
