Working method |
Kneading |
Mix all ingredients into a well developed dough, but not too smooth |
Dough temperature |
Approx. 25ºC |
Scale |
Approx. 300 grams for a flan tin of diameter 28 cm
Approx. 250 grams for a grid or lid
Approx. 350 grams for a flan tin of diameter 28 cm with a high rim
Round up the dough pieces |
Dough proof |
Approx. 30 minutes |
Filling |
Mix the sugar and cold binder and then mix it in the fruits, process on bakery temperature |
Moulding |
Roll the dough pieces to slices with a thickness of approx. 2 mm. Apply a thin layer of dough in the pan, press the edges slightly and add the filling. Add on each tin 900 grams of filling. Apply a grid or lid
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Final proof |
Approx. 20 minutes |
Baking |
Approx. 25 minutes at an oven temperature of 220ºC |
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Extra information |
Remarks |
There are also many ways to bake Limburg flans besides the above mentioned recipes.
This is a festive treat in the warm summer months.
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