Swiss Apple Tarte
Pane-Bistecca
Today I take part at a Foodblog-Challenge, in which we cook and bake with traditional and seasonal ingredients from Switzerland. The November challenge includes: Pumpkin, Apple, Cabbage, Hazelnut, Leek and Brussels Sprouts. Of course, I can join! I bring you something really very typical Swiss! Apple Pie, or as my father-in-law, being from the canton of St. Gall said, Öpfelflade!
I was just in Switzerland and I loved to cook with my favorite apple from there, the Boskop! It’s a great apple, slightly sour, which I really love, but perfect for cooking! Here you can find one of the Swiss traditional recipes with this apple: the Apple fritters! You can bake your apple pie in many different ways, and I am sure, each Swiss housewife has her own recipe. On my blog you can find one recipe already with grated Apples. If grated or sliced, I love any kind of apple pie!
I’d like to thank the initiators of Foodblogs-Schweiz that I can join them in this challenge. I am Swiss, but live more than 30 years in Asia/China. Of course, you get homesick from time to time and crave some Swiss food. Thank God, this is not a problem here, if you are able to cook!
I was just in Switzerland and I loved to cook with my favorite apple from there, the Boskop! It’s a great apple, slightly sour, which I really love, but perfect for cooking! Here you can find one of the Swiss traditional recipes with this apple: the Apple fritters! You can bake your apple pie in many different ways, and I am sure, each Swiss housewife has her own recipe. On my blog you can find one recipe already with grated Apples. If grated or sliced, I love any kind of apple pie!
I’d like to thank the initiators of Foodblogs-Schweiz that I can join them in this challenge. I am Swiss, but live more than 30 years in Asia/China. Of course, you get homesick from time to time and crave some Swiss food. Thank God, this is not a problem here, if you are able to cook!
Ingredients
For a tarte of 35 cm Diameter:
1 ready rolled-out Puff Pastry
1 kg Apples, if you get Boskop it’s perfect, but you can use any apple, I know in the UK you can get the Bramley apple, which is similar to Boskop
50 g chopped Hazelnuts
Zest of 1 Lemon
50 ml Cream
2 Eggs
2 tbsp Vanilla Sugar
1/2 tsp Cinnamon
Instructions
1
Step 1
Put the puff pastry into the pie dish and pull the sides up. With a fork pinch the bottom several times. Then add 20 g of the hazelnuts.
2
Step 2
Peel the apples and cut them into quarters, then slice each quarter thinly. Keep holing the slices together and put them this way into the pie dish. They will look like little bundles. Now sprinkle with the lemon zest.
3
Step 3
Bake the pipe in the oven at 200 C for 15 minutes, then add the topping. For the topping mix together the whipping cream, the eggs, vanilla sugar, cinnamon and the rest of the hazelnuts. Then go on baking for another 30-40 minutes.
Notes
I love the pie best when served still warm!
![[Valid RSS]](https://pane-bistecca.com/wp-content/uploads/2024/05/valid-rss-rogers.png "Validate my RSS feed")