Plum halves, laid overlapping like roof tiles on the base and baked until soft and darkly glossy. An autumn classic from Limburg, traditionally made with the small, dark purple Limburg quetsche plums as soon as they ripen in September.
Proemevlaoj (Limburg plum vlaai)
Region: Limburg
Proemevlaoj (Limburg plum vlaai)
Region: Limburg
Method
01
Prepare the plums
Mix the halved plums with the sugar and, if you like, the cinnamon. Leave to stand for 15 minutes so they release some moisture.
02
Protect the base
Sprinkle the dough base with the breadcrumbs or custard powder; this absorbs the plum juice and keeps the base crisp.
03
Arrange
Drain the plums well. Lay the plum halves cut side up, overlapping and close together on the base.
04
Bake
Bake in a preheated oven at 180 °C for 30–35 minutes until the plums are soft and the base is golden brown.
05
Glaze
Warm the apricot jam with a teaspoon of water, pass it through a sieve if you like, and brush it over the still-warm vlaai for the characteristic gloss.
06
Cool and serve
Leave to cool before slicing.
Tips & notes
Use genuine quetsche plums (small, firm Limburg plums) if you can find them; they hold their shape better during baking than large, juicy plums and give the authentic, slightly tart flavour. Just as with the apricot vlaai: draining well is the key to a crisp base. Best on the day itself or the day after; keep the vlaai covered in a cool place for a maximum of 3 days. Also freezes well.
Variations
- Add a handful of chopped walnuts between the plums for extra bite.
- Make a moesvlaai (stewed-fruit vlaai) by first stewing the plums to a compote instead of laying them on raw, the traditional winter variant.
Contains:
Gluten
Milk
Serve with
- Basic Limburg vlaai dough
- Apricot vlaai with lattice
| Calories | 703 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 159 g |
| Fat | 5 g |
| Fibre | 5 g |
Estimated values, calculated from standard nutritional values per ingredient.
