Plum Tart / Zwetschgenwaehe

Love this time of the year with all the peaches, plums and fresh apples locally available. I’ve felt like making a traditional Swiss Plum Tart. Simple way of using any kind of fruits. Flaky, buttery crust, plums, cinnamon and I added a small Canadian touch by using maple syrup-simply delicious!

IMG_4748

 

IMG_4749

 

Plum Tart / Zwetschgenwaehe

Crust:

  • 150 g white spelt flour
  • 1/2 tsp salt
  • 75 g butter, cold, cut into small pieces
  • 3 – 4 tbsp cold water

Filling:

  • 2 tbsp ground hazelnut or almonds
  • 8 – 9 plums / Zwetschgen, cut into 1/4
  • 100 ml cream
  • 1 egg
  • 3 tbsp maple syrup
  • 1 tsp cinnamon

 

-In a  medium bowl add the flour and salt. Mix in the butter with your hands until  small crumbs form, add 3 tbs of water, mix until well combined, adding more water if needed. Do not knead to long. Refrigerate for 30 min.

-Grease and flour a 26 cm tart or pie form. Preheat oven to 375 F (convection setting).

-Roll out dough and fit into prepared tart form. Sprinkle evenly with the ground nuts.

-Whisk together the cream, egg, maple syrup and cinnamon.

-Arrange plums and top with the cream.

-Bake in preheated oven for about 30 min.

-Dust with some icing sugar, can be served with whipped cream.

IMG_4742

 

IMG_4744

 

Simply delicious!

Enjoy!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

Advertisements

Raspberry Coconut Tarts

Happy Sunday everyone!

I hope you are all having a wonderful weekend! It is still very hot here and we are trying to stay cool. My daughter and I spent an afternoon a the beach this week, that was very nice and relaxing! The water is very cold, I only put my feet in, lol;)

IMG_4598

Huron Lake, Ontario, Canada

IMG_4604

And we are picking raspberries in our garden!

IMG_4607

I am not turning the stove on that much since it is to hot to do so. But I made these yummy raspberry coconut tarts. Filled with my coconut custard or just simply a vanilla pudding.

IMG_4608

 

Raspberry Coconut Tarts

Tart shells:

  • 1/2 cup butter, melted
  • 1/4 cup honey
  • 1 egg yolk
  • 1 cup white spelt flour
  • 1 cup shredded, unsweetened coconut
  • 1 tsp vanilla
  • pinch of salt

-Whisk together the butter, honey and egg yolk. Add salt and vanilla. Stir in flour and coconut until well combined. It is a soft dough. Refrigerate for at least 1/2 hour.

-Preheat oven to 350F/180C.

-Take the dough out of the fridge and using your hands, press dough into greased muffin form, prick with a fork. Makes about 6-8.

-Refrigerate for a few minutes.

-Bake in preheated oven for about 20 minutes or golden brown.

-Let cool completely.

-Can be filled with my coconut custard: Coconut Custard mini tarts with mixed berries or a simple vanilla pudding. Prepare ahead as the filling need time to cool and set in the fridge.

-Fill tarts with custard, then top with fresh raspberries.

-Keep refrigerated.

IMG_4609

 

Enjoy!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

Zucchini and Sweet Potato Tart

This week went by rather quick. The weather is still in April fools mood, giving us a taste of everything, the only sign of spring has been some crocus blooming in my garden.

My veggie tart has been inspired by these gorgeous ratatouille tarts I’ve seen online. Instead of using all ratatouille ingredients, I’ve skipped the tomatoes and eggplants and used sweet potatoes and red peppers for some red color. Pretty simple ingredients but it will take some time and patience to assemble the veggies. In the end I was happy with the result, gorgeous and delicious!

IMG_4312

Before

and after baking

IMG_4331

 

Zucchini and Sweet Potato Tart

Crust:

  • 300 g white spelt flour
  • 100 g butter, melted
  • 1 tsp sea salt
  • 1 tsp baking powder
  • room temperature water

-In a mixing bowl combine flour, baking powder and salt, add the melted butter and a few tablespoons of water. Mix together, adding more water if needed. Knead only until well combined. Let rest in refrigerator for 30 minutes.

Vegetable filling:

  • 2 sweet potatoes
  • 2 green zucchini
  • 2 yellow squash
  • 1 red pepper or italian tomato
  • 1 small onion
  • 50 g grated old cheddar or Gruyère cheese
  • milk or cream
  • sea salt, black pepper, garlic powder, nutmeg, dried oregano and basil, or herb the provence

-Slice all vegetables thinly by hand or use a mandolin. The sweet potatoes have to be thinner than the other vegetables, because they need a little longer to cook through. You want to be able to see the green and yellow skin of the squash and zucchini. (You might not need all the vegetables)

-Line bottom of a 11-inch/ 28 cm tart/pie form, grease sides. Roll out dough to fit the form. Prick bottom with a fork. Sprinkle evenly with the grated cheese.

-Starting on the outside, alternate with sweet potato, green zucchini and then yellow squash until you fill the entire form. I’ve added the onions and red pepper last.

-Add some milk or cream and season generously and evenly with salt, pepper, garlic powder, nutmeg and herbs.

-Bake in preheated 350F/180C oven (convection setting) for about 40 minutes or until crust is golden brown and sweet potatoes are tender. Cover with aluminum foil halfway through baking. If it looks dry, add some more milk or cream. Let rest for a few minutes before cutting.

IMG_4310

Tip: Try to get same size, and not to thick, vegetables for the slices to be similar, it will be easier to assemble.

IMG_4325

 

IMG_4321

 

I would like to dedicate this to all the lives lost and those injured in the tragic #Humboltbroncos accident last week on Friday, in Saskatchewan, Canada. Our thoughts and prayers go out the families and everyone involved.

 

Ursula 

 

 

 

 

 

 

 

 

Mango Coconut Rose Tart

I hope you all had a happy Easter and a great start into April!

I can’t believe I am saying this but last week I did not feel like baking anything special for Easter. Last year I have made a Swiss Carrot Cake , this year instead of something Easter themed I was in the mood of making something bright and flowery. Thinking of daffodils, it looked more like a rose in the end, but surely made me happy. The mango pairs nicely with my coconut custard, a little exotic taste that makes you dream of a beautiful island.

IMG_4270

 

IMG_4264

 

Mango Coconut Rose Tart

Crust:

  • 150 g white spelt flour
  • 50 g buckwheat flour
  • 100 g butter, soft
  • 2-3 tbsp maple syrup
  • 1 egg
  • pinch of sea salt

-Whisk together butter, maple syrup and egg until creamy. Add salt, spelt and buckwheat flour, mix until combined. Refrigerate for 30 minutes.

-Line the bottom of a 9-inch/23 cm tart form with parchment paper, grease sides. Preheat oven to 375F/180C, convection setting.

-Roll dough out to fit form, prick bottom evenly with a fork, cover bottom with a piece of parchment paper, to add some weight, fill with some dried chickpeas or other legumes. Blind bake for about 30 minutes or until golden brown. Remove parchment paper with the legumes half way through baking. Let cool completely before filling.

Coconut Custard

-You can find the recipe here: Coconut Custard mini tarts with mixed berries

-Prepare in advance as the custard needs some time in the refrigerator to set.

-(Instead of the 1 1/2 canned coconut milk, I used 500 ml coconut milk from a tetra pak that does only contain coconut milk.)

Mango Rose Topping:

  • About 1 1/2 large mangoes, thinly sliced

IMG_4259

-Fill tart shell with the coconut custard, about 3/4 full. To make the rose, start on the outside and work your way towards the center, as you like.

IMG_4265

 

IMG_4272

 

I hope you’ll give it a try, let me know if you do! You can tag me on Instagram so I can see your creation:)

littleswisslittlecanadian

 

I wish you all a lovely week!

Ursula

 

 

 

 

 

 

 

 

Apple Rose Tart

Happy Family Day!

So nice to have an extra day off! Family day is a statutory holiday in Ontario and other provinces in Canada. It has been a sunny weekend, unfortunately it is raining and foggy today. Perfect for relaxing at home, I’ve had an earache for most of last week, but I think it is starting to get better now.

I finely took the time to make an apple rose cake, it is so pretty and it was really delicious with the walnut and maple crust. It would also be delicious with hazelnut or almonds.

IMG_4166

 

IMG_4180

 

Apple Rose Tart

Walnut Crust:

  • 1 1/2 cups ground walnuts
  • 1 1/2 cups spelt flour
  • 1/2 cup + 3 tbsp butter, soft
  • 1/3 cup maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • pinch of salt

Filling:

  • 1 egg
  • 2 tbsp honey
  • 2 tbsp milk
  • 1 tsp vanilla sugar

Apple roses:

  • 4 medium red and/or yellow apples, thinly sliced

 

-Line a 9-inch tart/pie form with parchment paper, grease the sides.

-Whisk together the butter, egg and maple syrup, add vanilla and a pinch of salt. Fold in the nuts and spelt flour until well combined. Refrigerate for at least 1/2 hour.

-Place the thinly sliced apples in a medium saucepan, cover with water and lemon juice and let simmer for a few minutes until pliable.

-Roll dough out directly on tart form, if you have a removable bottom. Cover sides evenly by hand.

-For the filling: whisk together all ingredients and pour into tart form.

-For the roses: on a large plate or cutting board take a few, five for example, apple slices and lay them slightly overlapping in a straight line, then from the opposite side start rolling up tightly. Place into tart form. The more apple slices you take, the bigger the roses get. Have fun making different sizes, as you like.

-Preheat oven to 350F/180C. Bake for about 30 minutes.

IMG_4176

IMG_4174

 

Enjoy! Have a great week!

Ursula

 

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

Linzertorte aux amandes

Happy Friday!

I hope everyone had a great start into the new year! It is still freezing cold here and snowing almost everyday. Staying warm and cozy inside with a warm cuppa and a slice of something freshly baked like this almond Linzertorte. I call this the sweet delicate cousin of the original Linzertorte;) Made out of mostly: almonds! The original Linzertorte has a jam filling. If you like almonds, you will love this one!!

IMG_3986

It is a very soft almond dough, which makes it a little tricky to roll out or form any decorations, you’ll definitely need some patience, but otherwise it’s a simple recipe.

IMG_3995

 

 

Linzertorte aux amandes

Ingredients:

  • 150 g butter, soft
  • 150 g sugar, or honey
  • pinch of salt
  • 1 egg
  • pinch of cloves
  • 1/4 tsp cinnamon
  • 150 g blanched ground almonds
  • 150 g unbleached all-purpose flour

-In a medium bowl mix together butter, sugar and salt. Mix in the egg. Add the cloves, cinnamon, almonds and flour. Mix until a soft dough forms. Refrigerate for 30 minutes.

Filling:

  • 75 g butter, soft
  • 75 g sugar or honey
  • 1 lemon, zest and juice
  • 150 g blanched ground almonds
  • 1 egg white

-In a small bowl mix together the butter and sugar. Add the lemon zest and juice. Mix in the almonds and egg white.

 

-Preheat oven to 350 F/180C. Grease a 22 cm Springform or pie dish.

-Take 1/3 of the dough and roll it directly on your Springform bottom, or use your hands to fit into the pie form. Taking some more dough for the sides if needed. Spoon your filling evenly into the form. With the rest of the dough you can roll it out on a floured baking sheet and then refrigerate to make it more workable. Cut out some shapes or shape it by hand.

-Bake for about 40 minutes. Cover with aluminium foil if it gets to dark. Let cool completely.

-Dust with some icing sugar if desired.

-Recipe is adapted from my 1982 Betty Bossi book, Kuchen, Cakes & Torten

IMG_3993

Enjoy!

Have a lovely weekend!

Ursula 

 

 

Follow me on Instagram: littleswisslittlecanadian

 

 

 

 

Spinach and Cheese Dip Bites

A very happy New Year! I hope you all had a wonderful Christmas time and hope your having a great start into the new year 2018! I’ve been a bit absent lately mainly because I had my mom and stepfather visiting over the holidays. The short time we usually get to spend together is always very precious and I probably only get to see them again in summer. We had a wonderful Christmas, they also had some taste of what a real Canadian winter is all about;) lol. On the day they arrived in Toronto they ended up having to spend the night there, because all connecting flights to London, Ontario, were cancelled because of snow squalls. We got so much snow that day, at least 40 cm!

IMG_3893

For New Years Eve I’ve made these yummy spinach cheese bites, with homemade puff pastry. I usually don’t eat so much cheese, just once in a while, because I love it:) Homemade puff pastry is delicious but takes some time to make, so feel free to use store bought. These bites are great as an appetizer or served with a tossed salad as a meal. Maybe next time I’ll make a pie size version:)

IMG_3968

IMG_3969

 

Spinach and Cheese Dip Bites

Yields: 24

Filling:

  • 2 cups chopped frozen spinach, thawed
  • 1 tsp garlic finely chopped
  • 2 tbsp grated parmesan cheese
  • 1/2 cup garlic cream cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1 can Pillsbury crescent dough or other puff pastry

-Combine spinach, garlic and Parmesan cheese. Blend in cream cheese and 1/4 cup mozzarella cheese. Season with salt and pepper.

-On a lightly floured surface roll out puff pastry into a rectangle. Cut into 24 squares. Place each square into a lightly greased muffin tin. Gently push down.

-Place one rounded teaspoon of your spinach mixture into each square. Top with the remaining mozzarella cheese.

-Bake in a preheated 375F oven for about 15 minutes or golden brown. Let rest a few minutes before removing.

 

IMG_3965

Here is my quick Puff pastry recipe, from Betty Bossi

  • 250 g unbleached all-purpose flour
  • 1 tsp salt
  • 175 g butter, cold, cut into approx. 4 cm squares
  • 150 ml cold water

-Mix together flour and salt, add the butter and water until everything holds together. Butter pieces have to stay big.

Step 1: On a lightly floured surface, roll out dough into a rectangle, 1 cm thick. Fold in both sides towards the middle, then fold one side onto the other. Refrigerate for 15 minutes.

-Roll out dough again into a rectangle and repeat step 1. Refrigerate and repeat 4x all together. After the 4th time refrigerate for 30 minutes.

IMG_3957

IMG_3958

IMG_3959

Tip: Puff pastry needs to stay cold. Don’t knead left over pieces together, lay on top of each other, then roll out. Can be frozen for up to 1 month.

-This is really a much quicker way to make puff pastry and I find it turns out very tasty.

 

I wish you all a very happy and healthy New Year!

Enjoy!

Ursula

 

Follow me on Instagram: littleswisslittlecanadian