Apricot Tart (Limburgse Abrikozenvlaai)

The dinner I cooked for Clayton when he visited had to contain something Dutch. After some thinking, I came up with Limburgse abrikozenvlaai, a tart from the province of Limburg that is made with a yeasted dough. I already wrote about kersenvlaai (with cherries) a while ago. Since it’s summer, fresh apricots are available. The apricots are cooked before they are used in the vlaai.

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