CookEat Recipe
Swiss-Style Apple Tart
A sturdy milk-and-butter pastry shell filled with large tender apple pieces, sugar, cinnamon and melted butter.
Method
Steps
Step 1
Gather the ingredients: 300 g plain flour; 125 g butter: 100 g for the pastry, 5 g for the tin and 20 g for the apples; A pinch of salt; Finely grated zest of ½ lemon; About 80–120 ml milk, added only as needed; 500 g peeled and cored tender apples, such as Reinette, about 650–700 g whole; 100 g caster sugar; 2 pinches ground cinnamon, about ¼ teaspoon.
Step 2
Rub the 100 g pastry butter into the flour with the salt and lemon zest. Add milk gradually until a dough of medium firmness comes together; stop before it becomes sticky and do not force in all the milk. Bring together briefly, wrap and refrigerate for about 30 minutes.
Step 3
Grease a round metal tin about 24 cm across and 4 cm deep with 5 g butter. Roll most of the dough to about 5 mm thick to cover the base. Shape the rest into a raised rim and attach securely by pressing the joins together.
Step 4
Cut the peeled, cored apples into chunks about the size of walnuts, roughly 2½–3 cm, and place inside the pastry shell. Mix the sugar with the cinnamon and scatter over the apples. Melt the remaining 20 g butter and drizzle it over the surface.
Step 5
Bake at 180°C for about 40–55 minutes, until the pastry base is cooked and the apples are tender when pierced. If the surface colours early, cover loosely with foil and continue baking. Let stand for at least 15–20 minutes before cutting; serve warm or allow to cool.
Step 6
For the stricter version mentioned by the author, omit the lemon zest, cinnamon and the 20 g butter drizzled over the apples. Make the dough with the same flour, 100 g butter, salt and milk, grease the tin with 5 g butter, fill with the same apple chunks and 100 g sugar and bake as above. Neither version uses egg, a glaze or a pastry lattice.
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