Swiss Style Apple Tart

by LEON BOUTEILLER

My wife and I are back from a wonderful adventure hiking in the Alps of Switzerland and France. So majestic and awe inspiring those craggy peaks. We enjoyed terrific foods between the vigorous activities in the high altitude. Great restaurants, bakeries and pastry shops each feature their own versions of local offerings. Chocolates and cheeses of the highest quality tempted us as we explored the towns in the afternoons.

One common offering on the continental breakfasts and dessert menus was a Swiss style apple tart. Different from anything that I know. Although, we found versions made with peaches or pears, we were drawn to the apple version. Swiss apple tarts come in many styles but the common theme is a thin and wide tart. Unlike a pie which can be deep with lots of sugar, these tarts have very little with a thin layer of ground or crushed almonds beneath the sliced fruit. Sometimes they have a creamy custard-like liaison poured before baking. Often there may be a thin layer of almond paste. A glaze of apricot or other preserves is often brushed on the cooked tart for additional sweetness and shine. I used lingonberry preserves I had on hand and for the rosy color it added. The lingonberry is the European equivalent of our cranberry.

Any apple generally used for baking should work well although cooking times may be adjusted depending on the firmness and the thickness of the apple slices. I suggest you not use additional sugar until you’ve tried the recipe. You may find that the flavor of the apples comes through better.

SWISS STYLE APPLE TART
Makes one 10 ½ inch Tart

Ingredients for the crust:

2 cups all-purpose flour
¾ teaspoon salt
½ cup cold butter cut into small cubes
1 large egg
2 to 3 tablespoons cold water

Method for the crust:

Place the flour, salt and butter in the bowl of a food processor and pulse a few times until the mixture looks like a pebbly coarse meal
Beat the egg with 2 tablespoons of cold water and then pour into the processor while pulsing a few times. If the dough doesn’t begin to come together, add cold water a teaspoon at a time until it holds together when squeezed between your fingers
Form the dough into a disk. Wrap in plastic wrap and refrigerate for 20 minutes or so while you prepare the filling

Ingredients for the filling:

The juice of a lemon mixed with ½ a cup of water to acidulate the peeled apples to prevent browning
4 good sized apples, about 2 ¼ pounds
2 tablespoons almond flour
2 tablespoons raw whole almonds
2 tablespoons turbinado sugar
2 tablespoons cold unsalted butter
⅓ cup lingonberry preserves (or other) plus 1 tablespoon water

Assembly for the tart:

Roll the dough out on a lightly floured work surface just large enough to fit the tart pan. Carefully place the dough into the pan and fit it snugly. Trim off any excess
Place the almond flour and the almonds in a food processor or spice mill and pulse until it looks like a coarse meal. Sprinkle the almond mixture onto the bottom of the tart shell and refrigerate
Peel and core the apples and slice thinly and evenly a little less than ¼ inch slices
Remove the tart shell from the fridge and arrange the sliced apples in the tart shell overlapping or fanning the slices to be about 1/2 inch deep
Shower the tart with the 2 tablespoons turbinado sugar and dot it evenly around with the 2 tablespoons of butter
Place the tart in a preheated 350F degree oven for about 45 minutes
Gently warm the preserves with the tablespoon of water and pass through a sieve to remove any lumps
When the apples have softened and the crust has taken on a little browning, it is done
Remove the tart from the oven onto a wire rack
While the tart is still warm, brush it with the warm preserves
Cool to room temperature, cut into wedges and serve

This is just one of the exemplary treats we enjoyed on our recent trip. It is great as a breakfast treat on its own or for dessert with a garnish of whipped cream or ice cream.

Enjoy!