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Limburg cake (taart van Limburg): recipe illustration
Snacks & baking

Limburg cake (taart van Limburg)

Shortcrust tart filled with sugar syrup and Liège syrup jam, topped with a lattice of pastry. A speciality from the Limburg region, it is eaten lukewarm or cold at teatime.

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Ingredients

Ingredients

Pâte

Garniture

Spices & seasoning

Optional extras

Nutrition facts

858 kcal per serving

Protein
10.3 g
Carbohydrates
139.5 g
of which sugars
95.9 g
Fat
27.9 g
Fiber
2.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Rub the flour, butter, sugar and salt together until sandy, then add the egg and gather into a ball.
  2. Wrap the dough and leave it to rest for 30 minutes in the fridge.
  3. Preheat the oven to 180 °C and roll out two thirds of the dough to line a buttered tart tin.
  4. Mix the Liège syrup, sugar syrup, cornflour and lemon zest, then spread this filling over the base.
  5. Roll out the remaining dough, cut it into strips and arrange them in a lattice over the filling.
  6. Bake for 30 to 35 minutes until the pastry is golden and the filling is set.
  7. Let it cool completely before unmoulding and serving.

Variations and tips

Strawberry jam version. Replace the Liège syrup with strawberry jam for a tangier version.

Using what you can find here. Mild treacle can stand in for Liège syrup, with a pinch of cinnamon.

More ideas

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Original Ecomely recipe.