Recipes
Recipes with my own touch
Servings
1 tart
Ingredients
Crust
40g hazelnuts
225g cake flour
½ t salt
75g butter, cut into pieces
125g smooth cottage cheese
125g Greek yoghurt
Filling:
4 apples, cored & peeled
100g milk
150g cream
2 large eggs
30ml sugar
15ml maizena
5ml vanilla extract
Apple wähe
I wanted to make an apple tarte tatin for dessert the other day, but my husband requested an Apfelwähe, Switzerland’s beloved open-faced apple pie. This recipe is very delicious and definitely much healthier than a tarte tatin! There’s a secret layer of crushed hazelnuts at the bottom of the buttery pie crust and a delicious custardy filling is poured over the apples before baking. Get your Swiss on and give this recipe a try!
Method
- Chop the hazelnuts very finely in a food processor.
- Add flour, butter, cottage cheese and yoghurt to the mixing bowl of a stand mixer and mix until a soft dough forms.
- Wrap dough in cling wrap and leave to rest in the fridge for 30 minutes.
- Preheat oven to 220ºC.
- After the dough has rested, grease a 28cm tarte tin and line with baking paper. Press the dough evenly into the baking tin. You can roll it out instead if you prefer.
- Pierce the dough with a fork to prevent it from rising up. Fill the baking with baking beans and bake blind for 8 – 10 minutes.
- Remove from the oven and let it cool for 15 minutes.
- While the crust is cooling, chop the apples in a food processor. You can slice them in thin slices instead, if you prefer.
- Beat the milk, cream, eggs, sugar, maizena and vanilla in a stand mixer or with a whish. Make sure the sugar is dissolved.
- Sprinkle the hazelnuts onto the cooled tarte base. Top with the apple and pour the milk mixture over.
- Bake in the oven for 30 minutes or until the mixture isn’t wobbly. I had to extend my baking time by 10 minutes.
- Cool the Wähe to remove from the tin. Serve with whipped cream.
Share with a friend