So excited to share this recipe today, it’s my favorite Apple Tart Recipe! It’s not your usual apple pie or apple tart, it’s the Swiss version of comfort desserts. The best way to describe this Swiss Apple Tart recipe is: Divine. And here’s why. There’s a secret layer of crushed almonds at the bottom of the crust. An ultra creamy, luscious custard is poured over the apples before baking. And an abundance of fresh seasonal local apples. The result is pure apple tart heaven!!
This luscious Swiss apple tart recipe is sponsored by my friends at Ontario Apple Growers —local growers of high quality delicious apples, helping us all eat, snack and live healthy! Make sure to look for the Foodland Ontario logo so you know you’re buying Ontario grown apples!
Apples and this time of year are like a match made in heaven! I wait for September to go apple picking with the girls every year like it’s a tradition. I wait for Thanksgiving to bake something apple every year like it’s the comfort I long for. For the Holidays, I either make an apple soup or this dreamy Swiss Apple Tart Recipe.
For the New Year, I go into salad mode and infuse my salads with apples —like my favorite Coleslaw with Kale, Apples and Pomegranate or something like the Ultimate Tuna Salad with Olive Dressing. And even if I’m cutting off calories, it seems like I always crave a healthy apple treat, so I go for this Apple Pie Stuffed Apples or these Baked Apples with Granola Crunch. Pure LOVE.
For today, I’m ecstatic to share this apple tart recipe. Not just because it’s insanely delicious, but also for the reason that it brings SO many memories to me when I lived in Geneva. I was in middle school, so yes that’s quite a long time ago, but I certainly remember much of it. Geneva isn’t really a foodie city, specially since we had moved there from Paris. I remember I missed feeling fascinated by food everywhere I looked like I did in Paris.
But there were a few staples and specialities in Switzerland that made it just as unique—hello Swiss cheese fondue and Swiss chocolate fondue! Today’s apple tart recipe is another. It’s more common on the German side of Switzerland and it’s not specific to apples—you’ll find this tart with plums, peaches, pears..all fruits! We’ve fallen in love with the apple version—the Apfelwähe.
It’s basically a flakey crust ( I used my easy flakey pie dough) and similarly you’re welcome to use puff pastry—but I didn’t tell you that. lol A secret layer of crushed almonds goes over the tart crust. This layer. OMG this layer. Not just adds a sweet, nutty flavor of almonds, nor does it just add the perfect crunch to the smooth apple tart which absolutely divine. Even more than that, it helps prevents the crust form being soggy. This right there is priceless.
You see this dreamy apple tart recipe has a lush of creamy vanilla custard poured over the apples before baking. This is probably anther reason why I LOVE this apple tart. It’s because it’s not your usual apple and cinnamon combo. While I LOVE that combo and I can certainly say every single person I know does too, I just love tasting apples here without the cinnamon for a change. I’ll keep the cinnamon for the many apple desserts that I make, even those Whole Wheat Apple Muffins.
So this recipe comes together as easy as that. Roll the dough to your tart pan. Sprinkle a generous layer of crushed almonds. Hazelnuts would be fabulous here too! Arrange your local Ontario apples in concentric circles over the almonds, and be as generous as you can. The more apples the better your apple tart will taste! Then in a separate bowl, mix some eggs, sugar, vanilla, cornstarch, cream and milk. Strain this mixture and pour over the apples. Bake till the custard has set, apples have softened and crust is golden. DIVINE.
For me, this apple tart recipe beats any other. It’s the creamy vanilla custard that blends so well with the soft apples. It’s the nutty almond crunch. It’s just the pure lush of creamy apples here. Not the usual apple cinnamon and pie crust taste. I picked Gala apples today because I love that flavor and texture the most. Here’s an amazing GUIDE to the different types of apples, how each tastes and what best way to use it!
Another extra special thing for me is it reminds me of Geneva. I’ll admit shamefully, please double line that word shamefully, that when I lived in Geneva I wasn’t as mature as I should have been. Life was too organized, too clean and way too high quality life for a teenager like me. lol Many years later, and many places later I’ve lived in made me realize how I’ve missed that place. I miss everything working perfectly, everything looking neat and everyone following the rules, I miss the gorgeous Alps and beauty that was all around me at any point in the country.
I didn’t need to drive or travel to enjoy nature, I just had to open my eyes! I miss the quiet, the clean air, the sophisticated people and the highest quality lifestyle. I needed to live there right now—not when I was a teenager.lol And I probably know that if I ever do, I’ll hear my kids complaining just like I once did! I actually just read this paragraph and if you’re thinking what I’m thinking, you’re totally right..I am getting old! lol
Best thing is, this Swiss Apple Tart Recipe just feels like you’re in Switzerland. If you ever visit, you’ll be seeing it, eating it everywhere! It’s one of those recipes that really perfectly reflects the richness of that country. I can’t urge you enough to try this apple tart recipe, it would be perfect for your Holiday table.
Swiss Apple Tart Recipe
- Easy Flakey Pie Crust with an extra 2 Tablespoons of sugar added to the flour mixture.
- 2/3 cup of crushed almonds
- 3 Large Ontario Gala Apples sliced thinly
- Vanilla Custard recipe below
- 2 eggs
- 1/4 cup of sugar
- 1 teaspoon of vanilla
- 2 Tablespoons of cornstarch
- 1/2 cup of heavy cream
- 2/3 cup of milk
- Confectioner sugar for sprinkling optional
- Preheat the oven to 400 degrees F.
- Roll out your chilled flakey pie crust and place is in a tart pan, making sure to to stretch the dough. It has to be as relaxed as possible in the tart pan so it doesn’t shrink during baking.
- Sprinkle the almonds layer right over the crust.
- Take your local Ontario Gala apples and arrange them over the almonds starting away from the centre and gradually moving towards the centre. Fill up all the tart with apples and be as generous as you can. The apples will shrink as they bake so don’t worry about over filling the tart.
- Make the custard—in a large bowl add the eggs and sugar. Whisk them until the eggs are smooth and slightly light in color (not whipped, just well whisked with the sugar). Add in the vanilla and the cornstarch and whisk it well in to the eggs too. Gradually add the cream and milk while whisking to make sure the custard is as smooth as possible. If you feel there are lumps of starch, simple strain the custard into a mother bowl and it will be smooth and perfect.
- Pour the custard over the arranged apples and bake the apple tart for 40-45 minutes until the crust os golden, custard has puffed and set and apples are tender.
- Dust the apple tart with some confectioner sugar, allow it to cool slightly and enjoy!