Recipes · Dutch · Pies
Vlaai (Limburg Fruit Flan)
One serving has 333 kcal and 6 g protein, and at least a fifth of a woman's daily need of thiamin (35%), selenium (28%), riboflavin (27%) and folate (23%). Ready in 118 minutes.
- Preparation: 85 min
- Cooking: 33 min
- Makes: 1 serving (150 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 35 g Flour, all-purpose
- 10 g Butter, unsalted
- 18 g Sugar
- 0.8 g Yeast, active dry
- 15 g Milk, whole
- 8 g Eggs, whole, raw
- 60 g Cherries, sour
- 3 g Cornstarch
Method
- Makes 1 slice; multiply by 12 for a whole vlaai. Warm the milk, dissolve the yeast and a little of the sugar in it, and leave 10 minutes until foamy.
- Mix the flour, remaining sugar, egg and the yeast milk with the butter into a smooth dough; knead 8 minutes, then let rise for 1 hour until doubled.
- Press the dough into a flat, low-sided tart tin, leaving a slightly raised rim, and let rest 15 minutes.
- Toss the cherries with the cornstarch and spread them over the dough.
- Bake at 190 °C (375 °F) for 30-35 minutes until the crust is golden and the fruit is bubbling.
- Cool before slicing, as the filling sets further as it cools.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 333 kcal | 16% |
| Carbohydrates | 55.9 g | |
| Water | 77.1 mL | |
| Fiber | 2.1 g | 7% |
| Protein | 6.1 g | 13% |
| Tryptophan | 0.07 g | |
| Threonine | 0.18 g | |
| Isoleucine | 0.22 g | |
| Leucine | 0.41 g | |
| Lysine | 0.23 g | |
| Methionine | 0.11 g | |
| Cystine | 0.11 g | |
| Phenylalanine | 0.28 g | |
| Tyrosine | 0.19 g | |
| Valine | 0.27 g | |
| Histidine | 0.13 g | |
| Fat | 9.9 g | |
| Monounsaturated | 2.9 g | |
| Polyunsaturated | 0.68 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.49 g | |
| Saturated | 5.7 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 52.8 mg | |
| Calcium | 39.2 mg | 4% |
| Copper | 0.13 mg | 14% |
| Iron | 2 mg | 11% |
| Magnesium | 16.3 mg | 5% |
| Manganese | 0.31 mg | 17% |
| Phosphorus | 83.1 mg | 12% |
| Potassium | 183 mg | 4% |
| Selenium | 15.2 µg | 28% |
| Sodium | 22.3 mg | |
| Zinc | 0.54 mg | 7% |
| Thiamin (vitamin B1) | 0.39 mg | 35% |
| Riboflavin (vitamin B2) | 0.3 mg | 27% |
| Niacin (vitamin B3) | 2.6 mg | 19% |
| Pantothenic acid (vitamin B5) | 0.54 mg | 11% |
| Pyridoxine (vitamin B6) | 0.07 mg | 5% |
| Folate (vitamin B9) | 92.4 µg | 23% |
| Cobalamin (vitamin B12) | 0.16 µg | 7% |
| Choline | 31.5 mg | 7% |
| Vitamin A | 127 µg | 18% |
| Vitamin C | 6 mg | 8% |
| Vitamin D (D2 + D3) | 14.2 IU | 2% |
| Vitamin E | 0.45 mg | 3% |
| Vitamin K | 2.1 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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