2 hrs 10 mins
1 hr 30 mins
adapted recipe from the internet-posted for zw7 - the recipe called for castor sugar; i looked this up and it is "finely ground granulated sugar"
My Private Note
Units: US | Metric
- 1 1/2 cups all-purpose flour
- 1/8 teaspoon salt
- 3/4 cup butter, well chilled
- 1/2 cup extra finely granulated sugar
- 1 teaspoon grated lemon rind
- 1 large egg, lightly beaten
- 2 lbs of a tart baking apples
- 3 ounces ground almonds
- 1 grated lemon, rind of
- 3 teaspoons extra finely granulated sugar
- 2 teaspoons ground cinnamon
- 1 ounce butter, cut into flakes (or use a butter curler to produce this much butter in short curls)
- 1Sift the flour and sugar together into a large mixing bowl. Coat the butter with flour from the bowl to make it easier to handle, and grate it directly onto the flour, using the coarse blade of a cheese grater. As you grate the butter, mix the flakes together with the flour occasionally, using your fingertips, before grating more.
- 2Add the sugar and lemon rind. Using two round-bladed knives, cut the butter into the flour until the mixture resembles cornmeal.
- 3Mix the egg lightly with a fork and pour over the flour mixture. Using the fork, mix the egg into the flour mixture until well distributed. Then, using your hand, pull the dough gently together into a ball. Knead lightly and briefly on a floured board until the dough forms a cohesive mass. Pat into a flat round and wrap tightly in Saran wrap / plastic wrap / clingflim. Refrigerate for at least an hour before using.
- 4Roll the dough out just thin enough to be about an inch and a half wider than the 10-12" tart pan, and either fold it in two for the move into the pan, or drape it over the rolling pin and move it that way. Carefully tuck the dough down so that it is flat both against the pan's bottom and the fluted sides. Press it gently against the fluting: then trim it off flat by rolling the rolling pin over the top edge. Prick the bottom of the crust-to-be with a fork.
- 5Preheat the oven to 375°F.
- 6Sprinkle the bottom of the pastry-lined pan/tin with the ground almonds. Combine the cinnamon, sugar and lemon zest in a small bowl.
- 7Peel, core and quarter the apples. Slice them very thin (you may want to use a mandoline-type vegetable slicer for this), toss them together with the cinnamon-sugar-zest mixture, and then arrange them in concentric circles on top of the ground almonds. Flake the butter on top.
- 8Mix the cornstarch well with about three tablespoonsful of the cream: then add this to the rest of the custard ingredients and mix well.
- 9Put the pastry in the oven and bake for fifteen minutes.
- 10When this time has elapsed, stir up the custard ingredients well one more time, then pour enough custard into the pastry to fill it to the top.
- 11Close the oven and bake for another 30 minutes. (If the pastry was showing too much browning at the 15-minute stage, you might want to decrease the heat just a little.)
- 12At the end of the 30 minutes, wiggle the pan a little to make sure that the custard's set. If it is, remove and allow to cool on a rack. If it isn't, give it another five or ten minutes, but no more. The custard usually puffs up while baking: when it collapses after you remove it from the oven, don't worry -- it's supposed to do that.
- 13The apfelwähe can be served hot, warm, or cold. Add whatever sides you prefer with an apple dessert -- pouring cream, more custard, a sharp cheese.
Browse Our Top Tarts Recipes
Nutritional Facts for Swiss Apple Tart -- Apfelwähe
Serving Size: 1 (364 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 787.1
- Calories from Fat 470
- Total Fat 52.3 g
- Saturated Fat 27.8 g
- Cholesterol 246.2 mg
- Sodium 339.6 mg
- Total Carbohydrate 73.8 g
- Dietary Fiber 7.8 g
- Sugars 38.3 g
- Protein 11.4 g
The following items or measurements are not included:
lemons, rind of