The Light and Fluffy Swiss-style Apple Tart

Anchoritdown_Swiss-style_Apple_Tart

The Swiss have a thing for tarts, and I love them for it. The apple tart (Apfelwähe, in German) has got to be the most popular type, and luckily it’s my favourite too.

The Apfelwähe is so popular that you’re bound to come across it more than once during a prolonged stay in Switzerland. You’ll find it almost anywhere; either at dinner with the locals or at one of the many market stands, supermarkets and bakeries.

My hypothesis is that if you were to ask any kitchen savvy Swiss to recite the Apfelwähe recipe in the middle of the street, they’ll be able to do so. However, finding a willing Swiss who will gladly do it is another story.

I’m content with using this simple recipe I found online using only apples, milk, sugar, eggs and a short crust pastry. It’s the tastiest and by far the easiest apple tart recipe à la Swiss-style I’ve ever come across.

Swiss-style Apple Tart Recipe

(Slightly adapted from Saisonküche, the original recipe is here, in German)

For the short crust pastry base:

(to fit a 28cm diameter tin)

  • 250 g Flour
  • ½ tsp Salt
  • 125 g Cold butter
  •  80 ml Water

For the dry filling:

  • 4 Granny Smith apples, approx. 1 kg, cored and sliced
  • 2 Tbsp Ground almonds

For the wet filling:

  • 250 ml Cream or milk
  • 3 Free-range eggs
  • 2 Tbsp Sugar

Here’s what you need to do:

  • Before you do anything else, prepare the short crust pastry first by combining all the ingredients in a mixing bowl. Form the dough into a rough ball, wrap it up and chill for 30 minutes.

Anchoritdown_Swiss_style_apple_tart

1. Preheat the oven to 200 °C .

Roll out the dough about 3mm thick to fit your baking tin, or just place it directly on to a lined baking tin and push it into place with your fingertips.

Prick the base with a fork, then spread a thin layer of ground almonds. Starting from the rim, arrange the apple slices to your liking. Bake for 15 minutes in the middle of the oven.

2. Whisk all the ingredients for the wet filling together and pour it directly onto the hot tart. Pop it in the oven again for another 15 minutes.

3.  If the centre wobbles , leave it in there a little longer. Otherwise, you’re done!

This apple tart is delicious as is straight out of the oven, but we prefer eating it cold with a dash of cream on top. We’ll eat it like that at any time of the day; first breakfast, second breakfast, elevenses, luncheon, tea time, supper or as a snack, you name it.

If you need to use up a bag of apples, this is the bee’s knees!

FYI, click here for an interesting read about the difference between a pie and a tart.

 

 

 

 

 

To make this with damson plums, click here.

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9 thoughts on “The Light and Fluffy Swiss-style Apple Tart

  1. I would definitely eat that any time of day (or night!). It looks delicious and such a pretty dessert! I’ve never made one, but you’ve inspired me to give it a go! Thank you!

    • You can even replace the apples with your choice of fresh or frozen fruits and the tart will turn out beautiful and tasty each and every time. Let me know how yours turn out 🙂

  2. Pingback: The Luscious Swiss-style Damson Plum Tart | Anchor it down

    • Thanks for popping by. That’s the only way to avoid the hassle of blind baking while still achieving the same results. The Swiss are all about efficiency, and it’s a style my inner baker quickly adopted to 😉

    • Tastes awesome too. Let me know when you get around to making it, and I’ll keep you posted about the Linzertorte.

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