AI-generated image
Limburgse vlaai
Limburgse vlaai: Limburg yeasted cherry tart under a lattice
DutchVlaai is the pride of Limburg, the southern province around Maastricht: a thin yeasted pastry base filled with fruit, often sour cherries, apricots or plums, or with a creamy rice custard (rijstevlaai), topped with a lattice and baked. Every birthday, funeral and Sunday visit in Limburg has vlaai on the table, and bakeries sell them whole in boxes. A common mistake is a runny filling, which soaks the base. Chef's tip: thicken the cherry juice with cornflour and cook it until glossy before it goes in, so the base stays crisp.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the dough
- 9 oz plain flour
- 1 oz sugar
- 1 pinch salt
- ½ cup warm milk
- 1 egg
- 1 ⅜ oz soft butter
For the filling
- 1 ½ lb jar of pitted sour cherriesdrained, juice kept
- 3 tbsp cornflour
- 2 ⅛ oz sugar
Shop this recipe on Amazon
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Mix 9 oz plain flour, ⅛ oz fast-action dried yeast, 1 oz sugar and 1 pinch salt. Add ½ cup warm milk, 1 egg and 1 ⅜ oz soft butter and knead 6 minutes. Rise 45 minutes.
6 minStep 2: Mix 300 ml cherry juice with 3 tbsp cornflour and 2 ⅛ oz sugar and cook until thick and glossy. Stir in 1 ½ lb jar of pitted sour cherries and cool. Common mistake: a runny filling; soggy base.
5 minStep 3: Heat the oven to 400°F (fan 375°F). Roll two-thirds of the dough thinly to line a 28 cm vlaai tin or tart tin.
Step 4: Spread with the filling. Roll the rest of the dough thin, cut into strips and lay a lattice over the top.
Step 5: Rest for 15 minutes, then bake for 20–25 minutes, until golden. Cool in the tin.
25 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 5 g
- Carbs
- 46 g
- Fat
- 6 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does limburgse vlaai take?
- About 75 minutes in total: 50 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Reform torta
Belgrade pastry shops have sold reform torta since the early twentieth century, and it is still the cake Serbian families bring out for birthdays, weddings and the slava. Three thin layers of walnut meringue, crisp at the edge and chewy inside, are stacked with a dense chocolate butter cream made with egg yolks cooked over steam until thick. It is very rich, so cut thin slices and serve with strong coffee. The usual slip is beating the butter into a chocolate mixture that is still warm, which melts it and splits the cream; let it cool to room temperature first. Chef's tip: assemble the cake the day before; overnight in the fridge the meringue softens a little and the cake slices cleanly with a hot knife.
Ma'amoul
Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.
Moist banana bread
The blacker the bananas, the better the loaf. This one is mixed in a single bowl with melted butter and a little brown sugar, so it's soft, deeply banana-y and keeps well for days.
American