600 gr matten (a kind of coagulated or curdled milk)
400 gr sugar
1 to 3 drops of almond extract.
The mattentaart from Grammont is protected by the European Union. It’s a pie made of puff pastry with a filling of “matten”, a mixture of coagulated or curdled milk, and eggs, sugar and almond extract. The quality of your pie depends on the quality of your matten. Matten is made of milk. That’s why Grammont is the town with the best mattentaart. The fields around that village are perfect for the cows. Healthy cows means better milk and that means better pies. Again, the origin is uncertain. It is sure that the pie is very old. Mentions of “matten” have been found in Medieval literature. It’s a pie that was created on farms. They always had curdled milk, so they needed a use for it.The oldest recipe is found in a book from the 16th century written by Thomas Van der Noot and called “Boeken van Cokerijen”. We can also see the cake in a painting by the famous painter Pieter Breughel the Elder. Mattentaart as we know them now became popular at the fairs of West Brabant and the Dender region. In the 19th century the pastry got its round shape. Nowadays, Grammont is still the centre of production, but the pie is famous all around Belgium and even abroad.
Roll out the puff pastry.Put it aside to rest.Grate the matten into a big bowl.Take another bowl and add the egg yolks and the sugar.Mix well and add the almond extract.Stir everything with the grated matten.Put aside in the fridge.Take a round cake mould and place one of the two sheets of pastry in the mould.Press very well.Beat the egg white stiff.Add it to the matten.Pour the batter into the mould. Cover it with the other pastry sheet.Press again very well.Brush with egg yolk.Preheat the oven to 200°C.Cut a little hole in the top of the cake. Bake it for 40 minutes.