Fruchtewähe vom Blech
This fruit Wähe—a big, beautiful fruit tart—feeds a crowd.
Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
All tagged tart
This fruit Wähe—a big, beautiful fruit tart—feeds a crowd.
This is the perfect tart for Spargelzeit, asparagus season, the very short window of time in Switzerland where asparagus is available and ubiquitous.
Difficult to pronounce, easy to eat, these little cheese tarts are an absolute Swiss classic.
The classic Swiss Easter tart, with rice pudding filling, in bunny form.
This buttery pear and raisin tart was traditionally served during Geneva’s Escalade celebrations in early December.
Serve your Spinatwähe for lunch or dinner, with a side salad (maybe tomatoes?) or not, still warm from the oven, or cooled—anything goes.
There are plenty of delicious things to make with strawberries, and as they go mouldy quickly, it’s sometimes best to freeze them, jam them, or throw them on top of a tart like this one.
Enjoyed throughout Italy and Ticino, Crostata is a great way to use a glut of summer fruits.
Although, it doesn't seem to be Christmas oriented, the flavour and design of this tart from canton Vaud is festive, and it would add a welcome burst of green at any holiday buffet.
The name is misleading—vin cuit (cooked wine) is actually a thick syrup made from boiling down pears, sometimes apples, and rarely grapes, until they become dark, sweet, sticky, and molasses-y. Traditionally, this was done in big copper pots over open fires.
Sometimes my Swiss friends ask me questions about North American baked goods like: "what's the difference between a cupcake and a muffin?"
And I ask them questions like: "What's the difference between a Torte and a Kuchen?"
A little while ago we got the call, same as every year.
"They're here."
Pears that is.
