1.0Region of Fribourghttps://fribourg.ch/en/rich600338<blockquote class="wp-embedded-content" data-secret="nruYl4hfAy"><a href="https://fribourg.ch/en/terroir-fribourg/recipes/vin-cuit-tart/">Vin cuit Tart</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://fribourg.ch/en/terroir-fribourg/recipes/vin-cuit-tart/embed/#?secret=nruYl4hfAy" width="600" height="338" title="“Vin cuit Tart” — Region of Fribourg" data-secret="nruYl4hfAy" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> Preparation First Version Roll out the pastry dough in a buttered tart tin. Dissolve the flour or semolina in the milk. Add the sugar and vin cuit, and mix well. Pour the mixture into the tart shell and bake in the oven at 200°C for 30 to 40 min. Second Version Roll out the pastry [...]Read More...default