Swiss Apple Tart (Apfelwähe)

So it was J’s mum’s 60th this past weekend and we needed to do some celebrating! Marjo, usually does all the birthday treats for the rest of us and I wanted to make something for her this year. One of her favourite desserts is Swiss Apple Tart and that was her request for her birthday. This made me really nervous as she makes an absolutely phenomenal version of this tart (I got one for my birthday!) and I had never tried making it before, but I think it turned out alright in the end!

I don’t have a tart pan (although its now on my list of baking things to buy), so this recipe shows you how to make the tart in a baking pan instead. It still turns out really nice, although its a bit thinner than it would be in a tart pan. Also this is the first time I have make custard from scratch!

The result was so yummy that I will definitely be trying this again! Also Marjo does a twist on this using almond paste on the bottom (YUM) that I will do for you sometime as well.

Swiss Apple Tart

This recipe makes eight slices at 360 calories each.

dsc_0060

Pastry:

  • 175g plain flour
  • 1/8 tsp salt
  • 75g butter (chilled)
  • 75g caster sugar
  • 1 tsp lemon zest
  • 1 large egg

Apple Filling:

  • c.1 lb of tart baking apples
  • zest of half a lemon
  • 1.5 tsp caster sugar
  • 1 tsp. ground cinnamon
  • 28g of butter slices (can do this with a potato peeler)
  • 75g ground almond

Custard:

  • 225ml double cream
  • 1 tsp cornstarch
  • 2 eggs
  • 1 egg yolk
  • 4 Tbs caster sugar

Preparation:

  1. In a large mixing bowl, whisk together flour and salt for the pastry.
  2. Grate the butter over the flour (roll the butter in the flour first to make it easier to hold). Stop every now and then and mix the grated butter through the flour.dsc_0037
  3. Add the sugar and lemon zest and cut the butter into the other ingredients until you produce a cornmeal-like texture. I use a whisk for this and make fast chopping motions with it.                 dsc_0043
  4. Lightly beat the egg and add to the mixture, stirring in with a large spoon until pastry begins to combine and then use your hand to gently form the dough together (careful not to over kneed).
  5. Wrap pastry tightly in cling film/plastic wrap and leave in fridge for at least one hour.  dsc_0044
  6. Remove the dough and on a very well floured surface, roll the dough out so it is slightly bigger than a 9″ x 12″ baking tray with a lip (so about 10″ x 13″)
    • You need to use a fair bit of flour on the work surface to make sure the dough doesn’t stick as it is quite delicate.                         dsc_0046
  7. Carefully fold the dough in half and transfer onto the baking sheet. Press along the edges and trip any excess then prick holes along the bottom with a fork (you can keep this for other bakes).
  8. Place tray in the fridge while you prep the filling.
  9. Preheat the oven to 180 C.
  10. Peel and core the apples and then slice into thin strips.
  11. Combine the sugar, cinnamon and lemon zest in a large bowl.
  12. Add the apples to the bowl and mix so they become well coated.     dsc_0053
  13. Spread the ground almonds over the pastry and then lay out the apple in tight strips so the whole tray is well filled with a thin layer of apple slices.
  14. Spread the butter shavings over the top.
  15. Place in the oven for 15 minutes.
  16. While it bakes, make your custard.
  17. Combine about 3 Tbs of double cream with the cornstarch and mix well.
  18. Add all other ingredients and whisk together.
  19. When the 15 minutes is up remove the tart from the oven.
  20. Mix the custard once more and then pour over the apples until the tart is filled, but not spilling over.
    • You will probably not need all the custard, I used only about 2/3 of it.
  21. Place back in the oven for an additional 20-25 minutes, making sure the top doesn’t over bake.
  22. Remove from oven and let cool slightly before cutting and serving with a bit of cream or vanilla ice cream.

Enjoy!!!!

dsc_0061

Here is an easy to print version:

Swiss Apple Tart

Pastry:

  • 175g plain flour
  • 1/8 tsp salt
  • 75g butter (chilled)
  • 75g caster sugar
  • 1 tsp lemon zest
  • 1 large egg

Apple Filling:

  • c.1 lb of tart baking apples
  • zest of half a lemon
  • 1.5 tsp caster sugar
  • 1 tsp. ground cinnamon
  • 28g of butter slices (can do this with a potato peeler)
  • 75g ground almond

Custard:

  • 225ml double cream
  • 1 tsp cornstartch
  • 2 eggs
  • 1 egg yolk
  • 4 Tbs caster sugar

Preparation:

  1. In a large mixing bowl, whisk together flour and salt for the pastry.
  2. Grate the butter over the flour (roll the butter in the flour first to make it easier to hold). Stop every now and then and mix the grated butter through the flour.
  3. Add the sugar and lemon zest and cut the butter into the other ingredients until you produce a cornmeal-like texture. I use a whisk for this and make fast chopping motions with it.
  4. Lightly beat the egg and add to the mixture, stirring in with a large spoon until pastry begins to combine and then use your hand to gently form the dough together (careful not to over kneed).
  5. Wrap pastry tightly in cling film/plastic wrap and leave in fridge for at least one hour.
  6. Remove the dough and on a very well floured surface, roll the dough out so it is slightly bigger than a 9″ x 12″ baking tray with a lip (so about 10″ x 13″)
    • You need to use a fair bit of flour on the work surface to make sure the dough doesn’t stick as it is quite delicate.
  7. Carefully fold the dough in half and transfer onto the baking sheet. Press along the edges and trip any excess then prick holes along the bottom with a fork (you can keep this for other bakes).
  8. Place tray in the fridge while you prep the filling.
  9. Preheat the oven to 180 C.
  10. Peel and core the apples and then slice into thin strips.
  11. Combine the sugar, cinnamon and lemon zest in a large bowl.
  12. Add the apples to the bowl and mix so they become well coated.
  13. Spread the ground almonds over the pastry and then lay out the apple in tight strips so the whole tray is well filled with a thin layer of apple slices.
  14. Spread the butter shavings over the top.
  15. Place in the oven for 15 minutes.
  16. While it bakes, make your custard.
  17. Combine about 3 Tbs of double cream with the cornstarch and mix well.
  18. Add all other ingredients and whisk together.
  19. When the 15 minutes is up remove the tart from the oven.
  20. Mix the custard once more and then pour over the apples until the tart is filled, but not spilling over.
    • You probably won’t need to use all the custard, I used only about 2/3.
  21. Place back in the oven for an additional 20-25 minutes, making sure the top doesn’t over bake.
  22. Remove from oven and let cool slightly before cutting and serving with a bit of cream or vanilla ice cream.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s