We grew up in Beesel, in the south of the Netherlands, where Limburgse vlaai is less of a dessert and more of a tradition. A Limburgse vlaai is a traditional Dutch fruit tart made with soft yeasted dough rather than shortcrust pastry. Every bakery window carries its own version, and almost every family has a favorite filling. This cherry vlaai reminds us of birthdays, coffee tables, and long afternoons with family. Making one yourself takes a little more time, but that’s also part of its charm. The soft yeasted dough and glossy fruit filling make it very different from a regular pie. It remains one of the recipes we associate most with home.
For the dough
– 300 g plain flour
– 125 ml whole milk
– 30 g butter
– 20 g fine sugar
– 6 g dry yeast
– 3 g salt
– 1 egg
For the cherry filling
– 700 g cherries in juice
– 65 g granulated sugar
– 8 g vanilla sugar
– 15 g cornstarch
Making the pie
Drain the cherries, reserving the juice. Heat most of the juice together with the sugar and vanilla sugar. Mix the cornstarch with a few tablespoons of cold juice until smooth, then stir it into the pan. Simmer gently until lightly thickened. Fold in the cherries and leave the filling to cool completely.
Combine all dough ingredients, making sure the milk is lukewarm rather than hot, as this helps activate the yeast properly. Knead until the dough becomes smooth and elastic. Cover and leave to rise for about one hour, or until doubled in size.
Preheat the oven to 200ºC (400ºF). Roll out two-thirds of the dough and line a greased shallow pie or vlaai tin. Spoon in the cooled cherry filling. Use the remaining dough to create a lattice pattern across the top of the tart. This is the most traditional finish for a cherry vlaai and also allows excess moisture from the cherries to escape during baking. Brush lightly with water and sprinkle with a little coarse sugar. Bake for approximately 25 minutes until golden brown. For the most traditional texture, allow it to cool completely before serving.
