VLAAI (LIMBURG PIES):
Vlaai is a traditional pie or tart from the Province of Limburg in the southern part of the Netherlands. There are many varieties: rice, cherry, white chocolate, apple and rum, crumb, gooseberry, one of the most popular types is apricot.
Sift (setacciare) 500 grams of flour with a pinch of salt into a large mixing bowl (terrina). Warm (scaldare) 1/5 dl (2/3 cup) of milk. Cream 20 g of fresh yeast (lievito) with the milk in a small bowl. Leave in a warm place until it becomes frothy (schiumoso).Make a hollow in the mound of flour and pour in the creamed yeast (Faccia una cavità nel monticello di farina e versi dentro il lievito schiumoso). Stir the yeast mixture into the flour.Add 1 large beaten egg (uovo battuto), 100 g melted butter (fuso) and 100 g of sugar and knead (impastare).Shape the dough into a ball, cover the container with a damp cloth (copra il contenitore di panno umido) and leave for about 1 hour in a warm place until the dough is well risen. Preheat the oven to 230 C Lightly grease two large, flat flan tins. Knead the risen dough on a lightly floured work surface and use it to line the flan tins. (Ungere due teglie e stendere due strati di pasta). Cover the dough with about 900 gof apricot compote and garnish with 16 apricot halves, fresh or tinned (the former being preferable, of course). Bake (infornare) for 15-25 minutes in the center of the oven. Cool the vlaai on a wire tray and serve with whipped cream if desired.
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