Swiss Apple Tart ( Apfelwahe )

Wahe is very straight forward to make and what I love about it is that, whether savory or sweet it is a really versatile dish. You can play around with your fruit or cheese toppings and it can be served warm or cold.

Apple is definitely one of my family's favorite kinds and I make it multiple times a year.

With fall creeping it's way into the kitchen, this is definitely going to be made a few times in the upcoming month or so.

The dough you will be using is so versatile, I use it for most of my pies and tarts.

Start by preparing your dough. This will have to be chilled for at least an hour so it is good to start with that. You can also make this dough ahead of time and freeze it, so that you always have some at the ready for when you need it. Just make sure to thaw it in the fridge overnight before you want to use it.

Preparing the pie crust.

Start by preparing your dough. This will have to be chilled for at least an hour so it is good to start with that. You can also make this dough ahead of time and freeze it, so that you always have some at the ready for when you need it. Just make sure to thaw it in the fridge overnight before you want to use it.

In a large bowl sift together the flour and salt. Then crumble in the cold butter and work the mixture together with your fingers so that you get it to be a fluffy sand-like consistency. Then slowly add in the cold water a few tablespoons at a time. Keep kneading the dough until you have achieved a nice dense and smooth doughball.

Wrap your dough in cling-film and place it in the fridge to cool for a minimum of 1 hour.

Once your dough has chilled, using a rolling pin, roll out the dough on a nicely floured surface. You want to roll it thin enough so that it is about 3mm thick and covers the surface of your pie dish.

Make sure to prepare your pie dish beforehand by greasing it with a little bit of butter and a dusting of flour. This will make it less prone to sticking and easier to remove the pie pieces when you are ready to serve.

Drape the pie crust over the pie dish making sure the sides are well covered. Remove any excess dough that drapes over the edge. I find it easiest to roll my rolling pin along the edge to create a smooth cut.

Using a fork, prick the bottom of the pie crust by stamping the fork prongs all over. Sprinkle with the 2-4 tablespoons hazelnut meal and 2 tablespoons granulated sugar.

Next, slice your apples into 1 cm big slices (or grate using a large cut) and place into the pie shell. If you have sliced your apples, you can choose to arrange them in a neat pattern before pouring the custard in, or simply scatter them in a more rustic fashion, either way works. If you have decided to shred them, simply spread in an even layer over the bottom of your pie dough.

Prepare your custard filling.

In a large measuring bowl (or medium jug) mix together the cream, 2 eggs, 4 tablespoons of granulated sugar, pinch of salt and 1/2 cup of hazelnut meal.

Mix well with a whisk. When everything is well blended, carefully pour the egg and cream mixture overtop the apples.

Preheat oven to 425F.

Bake the wahe for 35-40 minutes or until the egg custard has cooked and the apples have browned lightly.

Let cool for a minimum of 1 hour before serving.

As mentioned above, wahe can be served warm or cold. You can store the leftover wahe in the fridge for 3-4 days.