Today’s recipe showcases a traditional Flemish Yeast Dough Summer Berry Tart courtesy of Ruth Van Waerebeek and her cookbook ‘Everybody Eats Well in Belgium’.  I’ve made a few adaptations – used a food processor for example – but otherwise have remained true to her traditional Flemish yeast dough.

I must admit that leaving a tart case to ‘rise’  was a new experience, but the result was a lovely, almost cakey cradle for the summer fruit and red currant glaze.  Well worth the extra hour proving time, as they say the proof is in the pudding …let’s see how long this tart lasts in the office tomorrow!

Cheers

Madelyn