Tarte flambée dough wheat
Our Wheat Tarte Flambée Dough – Fonds de Tarte Flambée – is the ideal base for authentic tarte flambées, offering a unique taste experience for both home cooks and catering professionals. Made from high-quality wheat flour , the wafer-thin dough impresses with its crispy baked result and light, digestible texture. The traditional Alsatian recipe deliberately avoids yeast, flavor enhancers, and preservatives, thus emphasizing the pure, natural flavor.
The practical packaging in boxes of 15 or 20 (Midi) and the innovative parchment paper interlayer guarantee easy handling and optimal protection of the dough bases. Thanks to our special manufacturing process, the dough remains particularly thin, enabling a perfect baking result that reflects the typical character of a true tarte flambée.
Benefit from our flexible shipping options: For unrefrigerated shipping with UPS, the dough bases should be frozen immediately upon receipt (best before date: 7 days from dispatch, see additional label), while refrigerated shipping with Nagel refrigerated forwarding ensures an original best before date of approximately 3-4 weeks from receipt – ideal for storage and long-term enjoyment.
Choose our wheat tarte flambée dough and experience how traditional recipes and modern production processes combine to create an unforgettable baking experience – perfect for anyone who loves authentic tarte flambée.
Unrefrigerated shipping with UPS:
- The dough bases must be frozen immediately upon receipt; the best before date is reduced to 7 days from dispatch (see additional label on the carton).
Refrigerated shipping with Nagel refrigerated forwarding company:
- By maintaining the cold chain throughout, the original best-before date on the film is valid, usually approximately 3-4 weeks from receipt of the goods. The goods can be frozen before the best-before date without any loss of quality.
- Refrigerated shipping is available for orders of 2 boxes of dough bases (120 pieces each), MDI dough bases (2 x 200 pieces).
Our recommendation for preparation
Place the fresh tarte flambée base on the baking board and spread it evenly with 90-100 g of tarte flambée cream (60 g for midi), leaving a border of 5-10 mm free.
Tarte flambée is best baked in a tarte flambée oven with a firebrick base at 280°C for about 3 minutes. In a well-preheated domestic oven, it cooks perfectly on a pizza stone at 250°C in about 4–5 minutes. The baking time varies depending on the oven.
The tarte flambée is ready when the edges are browned and the center doesn't sag. Served on a wooden board, it becomes a culinary experience.
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