Ingredients
- Pastry
- 200g flour
- ½ teaspoon salt
- 80g butter, cut into pieces
- ½ teaspoon dried yeast
- 100 ml water, cool but not chilled.
- Filling
- 4-6 sliced apples
- Custard
- 100ml eggs
- 100ml milk
- 200ml cream
- 50g sugar
Swiss style apple tart
Method
- Rub the butter into the salt and flour
- Mix in the yeast and then the water
- Mix until a smooth dough is formed
- Wrap with clingfilm and let rest on the bench for around 15 minutes
- Line a flan or tart tin as normal Place the sliced apples in the tin nicely (this will be what people see) and pour over the custard Bake at 180 C until custard is set (doesn’t jiggle when you knock the tin)
Comments
You can use sweet pastry or even puff pastry for this recipe however in my opinion the best is the traditional dough which is slightly yeasted (hefeteig).
Thanks to Rosedale Orchard for providing the apples used in the cooking demonstration at the Otago Farmers Market
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