Dough

• 500 g wheat flour

• 20 g fresh yeast

• approx. 300 ml warm water

• 1 tablespoon olive oil

• 1 pinch of salt

• 1 pinch of sugar

• wheat flour for working

Topping

• 200 g crème fraîche

• 2 tbsp milk

• 125 g raspberries

• 125 g blackberries

• 125 g currants

• 50 g sliced almonds

• 4 tbsp sugar

• 2 tsp cinnamon

1 Preheat the steam oven in the proofing function to 38 °C hot air.

2 For the dough, place all the ingredients in the mixing bowl of a food processor and process to a smooth and elastic dough. Cover and leave to rise for about 30 minutes until the dough has doubled in volume.

3 Preheat the oven with baking stone to 300 °C baking stone function.

4 For the topping, mix the crème fraîche with the milk. Sort the berries, wash and drain well. Pluck the currants from the panicles. Toast the almonds in a pan without adding any fat. Mix the sugar with the cinnamon.

5 Shape the dough into balls (approx. 100 g each) on a lightly floured work surface and roll out one after the other into round, thin patties. Lightly flour a wooden pusher, tap it and draw a tarte flambée on it.

6 Spread the first rolled-out pastry with a quarter of the cream, leaving a 1 cm border. Sprinkle with sugar and cinnamon. Place immediately on the hot stone and bake for about 3-4 minutes. Top the baked tarte flambée with the berries and sprinkle the toasted almonds over the top. Serve while still hot.

7 Top and bake the remaining tarte flambée one after the other in the same way.

Tip: Dust the baked tarte flambée with icing sugar before serving.

You can garnish the tarte flambée with any fruit you have at home.