Name: Pruimenvlaai and abrikozenvlaai
Yield: Serves 4–6 people
Cuisine: Belgian
Ingredients: 1 tablespoon white sugar; 500 g (1 lb 2 oz) dried apricots, pitted; 500 g (1 lb 2 oz) dried prunes, pitted; 1 teaspoon lemon juice; 1 tablespoon dark brown sugar; pinch (⅛ teaspoon) ground cinnamon; 1 cinnamon stick; 1 rosemary sprig; pinch (⅛ teaspoon) salt; pinch (⅛ teaspoon) baking powder; 250 g (9 oz) plain flour; 125 g (4½ oz) caster (superfine) sugar; 1 egg, plus 1 egg yolk; 2 tablespoons milk, for brushing; 125 g (4½ oz) unsalted butter, cubed

Preparation info

Serves
4–6
people

Difficulty
Easy

Appears in

Dark Rye and Honey Cake

By Regula Ysewijn

Published 2023

About

Ingredients

For pruimenvlaai (dried prune vlaai) filling

500 g (1 lb 2 oz) dried prunes, pitted

Method

Use a 26 cm (10½ inch) top diameter x 25 cm (10 inch) base diameter x 3 cm (1¼ inch) depth pie tin, greased and floured.

For the pruimenvlaai filling, soak the dried prunes in water overnight with the lemon juice, cinnamon stick and rosemary. For the abrikozenvlaai filling, soak the dried apricots in water overnight with the lemon juice.

Drain the prunes or apricots and reserve