These lard crackling tarts are quick to make from yeast dough and crackling. In the past, such delicacies were often available in the country, because after the butchering of a pig, the fat of the peritoneum and the pig's kidneys were available. This fat used to be turned through the meat grinder and heated until the first fat came out and the cracklings were strained. These cracklings were then kneaded into the dough, rolled out thickly and cut into 6 x 6 cm pieces on the baking tray before baking. With the first high heat of the oven, they were then baked in the common bakehouse in a very short time.
For the yeast dough:
500 grams of wheat flour (type 550)
1/2 cube (20 grams) of organic yeast
250 millilitres of milk, lukewarm
1 egg
70 grams of raw cane sugar
1 good pinch of salt
30 grams of butter
125 grams of pork fat, finely chopped
For the glaze:
1 egg yolk
Some raw cane sugar to sprinkle
1. Sift the flour into a bowl, make a well in the middle and crumble half of the yeast cube into it.
2. Mix with a little lukewarm milk and let stand until the yeast starts to bubble.
3. Mix the egg, raw cane sugar, salt and butter with a wooden spoon while adding the remaining milk.
4. Cover with a kitchen towel and let the dough rest in a warm place for 1 to 1 ½ hours until its volume has doubled.
5. Meanwhile, heat the finely chopped fat in a saucepan over medium heat until some fat is fried out.
6. Use a sieve to strain the browned cracklings created in this way.
7. Keep the lard in a small glass and use it elsewhere.
8. Now work the cracklings completely into the dough and knead well.
9. Roll out the dough about 1.5 cm thick on a greased baking tray and cut it into 6x6cm pieces.
10. Brush the surface with an egg yolk and bake in the preheated oven at 200 °C for 20-25 minutes.
11. Bake the flatbreads in a wood-fired oven at an initial heat of 300-350 °C for just 5-10 minutes until they turn golden brown. Just keep an eye on it.
12. Sprinkle with raw cane sugar after baking.
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