Mattentaart

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Mattentaart

The Mattentaart is a pastry from the Flemish cuisine from Belgium , the production of which is particularly associated with the Flemish town of Geraardsbergen . The bottom of the round tart, about 8-10 cm in diameter, consists of puff pastry , the filling consists of a special cheese curd ( mat in Dutch ), which is made from three parts whole milk and one part buttermilk , as well as eggs, sugar and finely ground almonds .

Sectional view of the filling

A recipe already appears in the first Dutch cookbook En notabel boecxken van cokeryen , which was published in Brussels around 1510.

As the first Flemish product, Geraardsberger Mattentaart was awarded the Designation of Origin Protected Geographical Indication (PGI) by the European Union on February 15, 2007 .

Web links

Commons : Mattentaart  - collection of images, videos and audio files

Individual evidence

  1. ↑ Om bruyn taerten te maken . In: Thomas van der Noot: Een notabel boecxken van cokeryen
  2. ↑ Regulation (EC) No. 148/2007 . In: Official Journal of the European Union . L, No. 46, 2007, pp. 14-17.