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9. Oct 2021
Totally inflamed! Tarte flambée with berries

For 4 tarte flambée. The sweet version of the popular autumn classic with colourful berries on crispy yeast dough tastes savoury and juicy. We like to treat ourselves to a second piece.


  • 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


  • 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.

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