I am wearing turtle-neck sweaters on the daily, I’ve swapped my birkenstocks for my veeery worn out Chelsea boots and instead of swimming in the lake and reading books for pleasure, I am spending my time in lectures, listening to lecturers talking about different artists, reading texts on various topics evolving around art history. I guess autumn has officially begun.
Despite the fact that I’m not much of an autumn person, I actually don’t mind wearing turtle-necks on the daily, nor do I mind my worn out and very comfortable boots and also, I actually quite enjoy those lectures. However, autumn does not only mean, colder temperatures, shorter days and going back to university. It also stands for pumpkin soup, figs in everything (fig and pear scones and babaganoush with figs), burning your fingers on freshly roasted chestnuts and of course apples, so many apples.
“Öpfel Wähe” equals childhood memories.
One of my favourite apple desserts/lunches from my childhood is definitely a classic “Öpfel Wähe” which basically stands for apple tart. However, in Switzerland we actually eat it as a lunch or dinner and not a dessert. Hence it is also a lot less sweet. Usually there’s only a spoonful or so of sugar added, at least that’s how my mum used to make it. Though if you get it at a bakery, they’re A LOT sweeter.
Hazelnuts and apples are a match mad in heaven.
Today’s recipe is indeed an apple tart, which was highly influenced by the way my mum used to prepare it when I was little. Besides apples there’s one other key ingredient, ground hazelnuts. The sweetness of the apples goes incredibly well with the apples and when I took the first bit of my little apple creation I felt like I had just gone back in time, eating a slice of my mum’s apple tart. I am actually realising while writing this, that my dad’s apple tart was just as good, just thought I’d add that for clarification, in case they are readying this, yes you Mama and Papa, I know you are reading this.
Anyways, let’s get baking, well you gotta get baking, because I’ve already got my tart and I am actually eating it right now. Mmmmmm.
- 150g flour
- 50g hazelnut
- 50ml almondmilk
- 50g almond butter
- 3 tbs ground hazelnuts
- 150g applesauce, unsweetened (storebough or homemade)
- (apple sauce:
- 3 apples , cubed
- 50ml water)
- 2-3 apples, thinly sliced (Boskop, or any other sour variety if you can get this exact one)
- 1 tsp zimt
- ¼ tsp vanilla
- 1 tbs date sugar
- If you are using store bought unsweetened apple sauce you can skip this step: add the apples and water into a saucepan and simmer covered over medium for 15 minutes. Blend until smooth.
- Preheat oven to 200°C. Add all of the ingredients for the pastry into a bowl and mix together until it forms a dough.
- Roll out the dough to about 0.5 cm thickness and place in a line a baking dish. I used a square brownie tin. Make sure to place some strips of baking paper that come up a bit higher than the actual baking dish, this way you can easily lift out the tart when it has finished baking.
- Poke the pastry with a fork then sprinkle the hazelnut on top. Mix applesauce with cinnamon and vanilla and spread it onto the hazelnut layer. Last but not least add the apples and sprinkle them with date sugar.
- Bake the tart for 20 minutes in the lower part of your oven.