Mattentaart Recipe From Geraardsbergen Belgium

RHUBARB STREUSEL BREAD

Rhubarb Streusel Bread image

I LOVE rhubarb! This bread is good for breakfast or for a treat! The bread can be made the day ahead and it freezes well. Recipe comes from Land O'Lakes.

Provided by Lvs2Cook

Categories Quick Breads

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 cup sugar
1/2 cup butter, softened
1/3 cup orange juice
2 eggs
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups sliced fresh rhubarb
2 tablespoons sugar
2 tablespoons firmly packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter, melted
1 1/2 teaspoons ground cinnamon

Steps:

Heat oven to 350ºF. Grease and flour 8x4-inch loaf pan.
Combine 1 cup sugar and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add orange juice and eggs. Continue beating just until mixed. (Mixture will look slightly curdled.) Stir in flour, baking powder, baking soda and salt by hand just until moistened. Gently stir in rhubarb. (Batter will be thick.).
Reserve 1 1/2 cups batter. Spread remaining batter into prepared pan. Combine all streusel ingredients in small bowl; stir until mixture resembles coarse crumbs. Sprinkle half of streusel over batter in pan; gently press into batter. Carefully spread reserved batter into pan; top with remaining streusel. Press streusel into batter.
Bake for 65 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

Nutrition Facts : Calories 255.2, Fat 9.7, SaturatedFat 5.8, Cholesterol 58.1, Sodium 180, Carbohydrate 39.2, Fiber 1, Sugar 21.8, Protein 3.5

MATTENTAART RECIPE FROM GERAARDSBERGEN BELGIUM

Mattentaart Recipe from Geraardsbergen Belgium image

If you're lucky enough to visit Belgium and come across a genuine Mattentaart, you're in for a treat. The addition of eggs and a touch of ground almond or almond essence to the cheesecake mixture produces a flavor that's surprisingly complex for something so simple... and the puff pastry adds a delightful, tender crunch, far better in its way than the usual cheesecake crust.

Provided by bremerin

Categories Tarts

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

4 cups milk
2 cups buttermilk
3 1/2 ounces sugar
3 eggs
1 teaspoon almond essence
2 sheets premade puff pastry

Steps:

Bring the milk to a boil in a heavy pan. When it's boiling, add the buttermilk and stir well. The mixture will curdle as you stir.
Remove the pan from the heat and prepare a fine sieve by lining it with a linen dishtowel or double layer of cheesecloth. Place the sieve over a deep pot and pour the curd mixture through it. Allow to drain in a cool place for at least twelve hours. (Stir or loosen the curds occasionally if necessary to help them drain.).
When the curds have drained, separate the egg yolks from the egg whites. Whip the egg whites to stiff peaks. In a food processor, or with an electric beater, beat together the curds, egg yolks, almonds and sugar. Fold the egg whites carefully and evenly into the mixture until completely incorporated.
Preheat the oven to 400F / 200°C Butter a cake pan / tin. Cut the puff pastry to fit: line the bottom of the tin with it. Add the egg / curd mixture. Place the second layer of puff pastry on top of the filling. Make several incisions on the upper pastry layer.
Put the tart in the preheated oven and bake at 400F / 200C for ten minutes. Reduce to a moderate heat (350F / 175C) and bake for a further fifteen minutes. Then raise the oven heat to 400F / 200C again for a final five minutes of baking.
Remove from oven and allow to cool before serving.

Nutrition Facts : Calories 517.3, Fat 30.2, SaturatedFat 9.6, Cholesterol 89.3, Sodium 303.8, Carbohydrate 48.9, Fiber 0.9, Sugar 15.9, Protein 12.9

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