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.