Wähe Recipe

The perfect swiss plum tart aka zwetgschenwähe is what i call a tradition over trend recipe. A base of buttery pastry a layer of ground nuts for sweet versions the topping seasonal fruits cheese vegetables meat and the guss or liquid element which is usually some mixture of eggs milk and cream most loved are sweet variations with apricot apple or zwetschgen a variety of plum or savoury with onions bacon or cheese. Made with seasonal apricots this classic and easy dessert tart is an all round winner that will have you craving for more.

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The first mentioning of a wähe in switzerland was in 1556.

Wähe recipe. Roll out your dough and line a 26 cm 10 inch round springform or tart pan. One recipe wähe dough or enough dough to cover you pan. Preheat oven to 200 c 400 f gas mark 6. The wähe of today is prepared as follows.

250 g hard cheese. 600 g onions. Nutmeg salt and pepper. One recipe wähe dough or enough dough to cover you pan.

About 800 g fresh apricots. Apricot flan wähe 18 mar 2016 chef daniel frutiger. 60 g ground nuts. Apfel wähe or öpfel waie in swissgerman language from basel is a very traditional recipe every family has its recipe or better recipes and all are excellent.

The basic dough i used to make crust ii is a variation of the crust recipe form posted in the berner kochbuch this is appreciated for the. 1 tbsp vanilla paste or extract. Poke the bottom of the dough all. I know you agree you can t argue about a recipe that has evolved over centuries and has literally been in use for 461 years.

This recipe for peach wähe swiss tart is filled with ricotta and peaches. Peach wähe is a swiss tart with an egg and cream custard filling.

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Source : pinterest.com