Apfelwaehe (Swiss Apple Tart)
This is a Swiss traditional cake, best served warm with vanilla ice cream. It falls under the quiche/tart category and reflects Alpine culinary heritage. Seasonal availability is July-September.
Ingredients
Scale:
Units:
- 200 g wheat flour
- ½ tsp salt
- 75 g butter
- 3 tbsp cold water
- ~4 apples
- 100 ml cream
- 100 ml milk
- 45 g sugar
- 50 g ground hazelnuts
- 1 pc egg
- 1 tsp cinnamon
- 1 tsp starch
Instructions
Mix flour and salt; cut butter into pieces and rub together until crumbly.
Add cold water and combine without kneading; chill for 30 minutes.
Preheat oven to 220°C with top/bottom heat.
Wash, peel, quarter, and thinly slice the apples.
Whisk together egg, cream, milk, starch, cinnamon, and 30g sugar.
Place chilled dough in baking form and press to uniform thickness.
Prick dough thoroughly with fork; distribute hazelnuts evenly across base.
Arrange apple slices on top; pour custard mixture over apples.
Bake for 40 minutes on lowest rack.