Market Bakery · Fruit Flan
Limburgse Vlaai
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The name carries EU protected-status recognition, meaning a flan can only legally be called 'Limburgse vlaai' if it's actually baked in the province.
A yeasted, bread-like dough is pressed into a wide, shallow tin, topped generously with fruit — usually rice pudding, cherry, apricot or plum — and baked until the crust turns golden. Market bakeries across Limburg sell it by the slice, cut from enormous rounds set out on the counter.
Why it's made this way: It grew from village and church-fair baking traditions, and its ingredients shifted with the seasons, from summer berries to preserved fruit in winter.
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