Chapter 5 is dedicated to a sweet pie from Geraardsbergen in East Flanders. It is called Mattentaart , or Tarte au maton.
Mattentaart is a round shaped pie, made with puff pastry and a special matte filling. The filling is prepared mixing buttermilk, wholemilk, almonds and eggs. Hence the name, the key to a delicious Mattentaart is creating a great matte mixture. The quality of milk is essential for the matte.
Although there is uncertainty behind the origin of Mattentaart, the oldest recipe was actually found in “A Notable Book of Cookery” by Thomas van Der Noot written in 1510. Dating back to the 16th century as far as known, Mattenmaart remained to be an important taste in the region depicted by Pieter Bruegel the Elder as well.
Documented by history, Mattentaart is now under the heritage of Geraardsbergen. As of 2005, the 3rd Sunday in April is celebrated as the day of “Geraardbergse Mattentaart” in the city. Moreover, in 2006, the city was given a special status by the European Union making Mattentaart absolutely a regional product. Since 2006, a Mattentaart can be called a Mattentaart only if produced in Geraardsbergen. Produced there, it is distributed to other cities in Belgium.
‘Til the next sweet stop.