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Queen’s Vlaai: A Royal Apricot Tart from My Grandmother’s Kitchen

My grandmother’s kitchen was a sanctuary of warm aromas and comforting traditions, and her recipe books were worn treasures, each page holding a whisper of her culinary magic. Among them, tucked away in a chapter on yeasted breads, I discovered the Queen’s Vlaai. It wasn’t just a recipe; it was an invitation to a specific kind of Dutch coziness, a testament to how simple ingredients, when treated with care, could transform into something truly regal. The idea of a fruit-filled tart, born from a bread dough, always intrigued me, and the first time I brought this golden apricot masterpiece to a brunch, it was met with gasps of delight. It’s a dessert that feels both humble and grand, perfect for sharing with loved ones.

Recipe Overview

Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes (plus rising time)
Servings: 12-15
Yield: 1 tart
Dietary Type: Vegetarian

Ingredients

The beauty of the Queen’s Vlaai lies in its elegantly simple ingredients. The crust is a tender, slightly enriched dough, while the filling celebrates the sweet, concentrated flavor of dried apricots.

For the Crust:

1 packet (1/4 ounce) active dry yeast
1/2 cup warm water (specifically, 110 degrees Fahrenheit)
1/3 cup butter, softened to room temperature
1/4 teaspoon salt
1/4 cup granulated sugar
About 1 3/4 cups all-purpose flour

For the Filling:

3 cups dried apricots
1 1/2 cups water
1/2 cup granulated sugar (this is the remaining sugar from the ingredient list, added to the filling)

For Dusting:

Powdered sugar, for dusting

Equipment Needed

Large mixing bowl
Heavy spoon
Measuring cups and spoons
Lightly floured surface for kneading
Greased bowl for dough rising
Plastic wrap
Large saucepan
Slotted spoon
Bowl for cooling apricots
8-inch round baking pan (optional, for shaping dough)
10- to 11-inch tart pan with a removable bottom (well-buttered)
Oven
Wire cooling rack

Instructions

Crafting a Queen’s Vlaai is a delightful journey, beginning with a tender dough that cradles a jewel-toned apricot filling. Follow these steps closely for a truly authentic and delicious result.

Begin by activating your yeast. In a large bowl, sprinkle the active dry yeast over the 1/2 cup of warm water (ensure it’s at 110 degrees Fahrenheit). Let this mixture stand undisturbed until it becomes visibly foamy on the surface. This indicates the yeast is alive and ready to work its magic.
To this foamy yeast mixture, add the softened butter, salt, 1/4 cup of granulated sugar, and 1 cup of all-purpose flour.
Using a heavy spoon, vigorously beat the ingredients together. Continue beating until the dough achieves a stretchy consistency.
Now, incorporate the remaining 3/4 cup of all-purpose flour. Stir until the flour is thoroughly blended into the dough.
Turn the dough out onto a lightly floured surface. Begin to knead the dough. This process should take about 8 minutes, and you’ll know it’s ready when it becomes smooth and elastic. During kneading, add just enough additional flour to prevent the dough from sticking to your hands or the work surface.
Transfer the kneaded dough to a greased bowl. Turn the dough over once to ensure the entire surface is coated with a thin layer of grease, which helps prevent it from drying out.
Cover the bowl with plastic wrap. Find a warm place in your kitchen and let the dough rise until it has doubled in size. This could take anywhere from 1 to 2 hours, depending on the warmth of your environment.
While the dough is rising, prepare the apricot filling. In a large saucepan, combine the dried apricots, the remaining 1/2 cup of granulated sugar, and the 1 1/2 cups of water.
Place the saucepan over high heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer, stirring occasionally. Continue to simmer until the apricots are tender when pierced.
Using a slotted spoon, carefully transfer the cooked apricots from the saucepan to a separate bowl. Allow them to cool.
Return the saucepan containing the apricot syrup (with the remaining liquid) to the stove. Place it over high heat and boil the syrup, uncovered. Continue to boil until the syrup has reduced to 1/3 cup. Be vigilant during this step and watch closely to prevent scorching the reduced syrup. Once reduced, set the syrup aside.
Once the dough has doubled in size, punch it down gently to release the air. Knead it briefly again on a lightly floured surface.
Pat the dough into an 8-inch round shape. This initial shaping helps prepare it for the tart pan.
Now, carefully press the dough evenly over the bottom and 3/4-inch up the sides of your well-buttered 10- to 11-inch tart pan (the one with the removable bottom is ideal). Ensure the dough forms a neat shell.
Arrange the cooled apricots on top of the dough in the tart pan. You can place them slightly overlapping for a beautiful presentation.
Pour the reduced apricot syrup evenly over the fruit.
Gently press the edges of the dough down so they are flush with the fruit. This creates a neat, contained tart.
Place the tart on the lowest rack of your preheated oven. Bake at 375 degrees Fahrenheit until the crust is evenly browned. This typically takes about 40 minutes.
Once baked, remove the vlaai from the oven and let it cool in the tart pan for a few minutes before carefully removing the outer ring. Transfer to a wire cooling rack to cool completely.
Before serving, dust generously with powdered sugar.

Expert Tips & Tricks

Don’t Rush the Dough: The rising time is crucial for a light and airy crust. If your kitchen is cool, you can place the covered bowl in a slightly warmed oven (turned off, but warm from recent use) to help the dough rise.
Apricot Consistency: The tenderness of the apricots can vary depending on how dried they are. You want them pliable enough to pierce easily with a fork. If they seem tough, you might need to simmer them a little longer.
Syrup Watch: Reducing the syrup is a critical step. Keep a close eye on it as it can go from perfectly reduced to scorched in a matter of moments. A thicker syrup will glaze the fruit beautifully.
Tart Pan Prep: A thoroughly buttered tart pan is your best friend here, especially with the removable bottom. It ensures easy release of your beautiful vlaai.
Even Browning: Baking on the lowest rack helps ensure the bottom crust cooks through and browns evenly without the top burning. If you notice the top browning too quickly, you can loosely tent it with aluminum foil.

Serving & Storage Suggestions

The Queen’s Vlaai is a showstopper served at room temperature, its golden crust dusted with a snowy veil of powdered sugar. It’s delightful on its own, but a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream elevates it to pure indulgence. Leftovers can be stored at room temperature, well-covered, for up to two days. For longer storage, refrigerate it in an airtight container for up to four days. To reheat, a brief warming in a moderate oven (around 300°F or 150°C) for about 5-10 minutes can revive its textures.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	173.6 kcal	–
Calories from Fat	47 g	–
Total Fat	5.3 g	8%
Saturated Fat	3.2 g	16%
Cholesterol	13.5 mg	4%
Sodium	89.1 mg	3%
Total Carbohydrate	33.1 g	11%
Dietary Fiber	2.5 g	10%
Sugars	29.9 g	119%
Protein	1.4 g	2%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While the classic apricot is divine, this vlaai base is wonderfully versatile. Consider these variations:

Other Dried Fruits: Substitute dried plums (prunes) or dried cherries for the apricots. Adjust simmering time as needed for tenderness.
Fresh Fruit: In season, you can use fresh apricots, sliced. You may need to reduce the added water and sugar in the filling, and a brief pre-bake of the crust might be necessary to prevent sogginess.
Spice it Up: Add a pinch of cinnamon, nutmeg, or ground ginger to the apricot filling for a warmer flavor profile.
Nutty Crust: For added texture and flavor, incorporate finely chopped almonds or walnuts into the dough.

FAQs

Q: Can I use fresh apricots instead of dried ones?
A: Yes, you can use fresh apricots, but you’ll likely need to adjust the liquid and sugar in the filling. Slice them, and a brief pre-bake of the crust might be beneficial to prevent it from becoming soggy.

Q: What’s the best way to ensure the crust is golden brown and not pale?
A: Baking on the lowest oven rack is key. If your oven tends to run cool or you want an extra guarantee, a few minutes under the broiler (watching VERY closely) can add a final touch of color.

Q: My dough isn’t rising. What could be wrong?
A: The most common culprits are dead yeast or water that was too hot (which kills the yeast) or too cold (which doesn’t activate it). Ensure your water is precisely 110°F and that your yeast is fresh.

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature for about 30 minutes before shaping and proceeding with the recipe.

Q: How do I prevent the syrup from scorching when reducing it?
A: Use a heavy-bottomed saucepan, keep the heat to medium-high rather than scorching high, and stir very frequently, scraping the bottom of the pan to prevent sticking.

Final Thoughts

The Queen’s Vlaai is more than just a tart; it’s a taste of heritage, a sweet legacy passed down through generations. Its simple elegance, from the tender crust to the luscious apricot filling, speaks to the profound joy found in home-baked goods. I encourage you to embrace this recipe, to feel the dough come alive in your hands, and to savor the moment you dust it with that final kiss of powdered sugar. It’s a dessert that truly deserves its royal name, and I hope it brings as much happiness to your table as it has to mine. Enjoy every delicious bite!

Queen’s Vlaai (Apricot Tart) Recipe