Peach Tart

Simple, rustic, delicious fruit tarts, in this case I used peaches. Niagara peaches are in season now and they are so yummy. Of course I had to make some kind of dessert!

This is how you make pies in Switzerland. It is the Swiss version of North American pies I guess;) I just like to call it a tart, rather. This is a very traditional “meal” in Switzerland, documents writing about tarts dating back to as early as 1556!

Easy pie crust filled with either fruit, veggies, cheese or meat. I slightly changed the usual crust, adding some ground almonds. We also add some ground nuts onto the crust before adding the fruit to absorb some juice while baking. And maybe the filling is different as well, a egg-milk-sugar filling.

 

 

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Delicious Niagara Peaches

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Peach Tart

Pie dough:

  • 100 g unbleached all-purpose flour
  • 100 g almonds, ground
  • 1/2 tsp salt
  • 85 g butter, cold, cut into small pieces
  • 2 tbsp honey
  • 4-5 tbsp cold water

-In a small bowl mix together flour, almond, salt and honey, add the butter and mix with your hands until resembles fine crumbs. Add the cold water and knead quickly until dough holds together. Wrap into plastic wrap and let rest in refrigerator for 30 minutes.

Filling:

  • 5-6 peaches thinly cut into slices
  • 100 ml milk
  • 1 egg
  • 3 tbsp honey
  • optional: cinnamon, vanilla sugar or extract
  • 2 tbsp ground almonds or hazelnuts

-Whisk together milk, egg and honey.

-Preheat oven to 350F/180C. Grease a 8 or 9-inch pie form.

-Roll out dough and put into prepared form. Sprinkle the nuts onto the dough then add/layer the peach slices. Pour milk-egg-honey filling over the fruit.

-Bake for about 45 minutes or crust is golden brown and liquid is set. Enjoy warm with some vanilla ice cream or let cool completely.

 

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Enjoy!

Have a great weekend!

Ursula

 

 

You can find me on Instagram: @littleswisslittlecanadian

 

 

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Raspberry-Streusel-Muffins

Hello, happy weekend everyone!

I’m finally back with writing another recipe. I took a little break because my brother, with his family, were visiting for the last two weeks. The weather was pretty good, we went to Huron Lake for a swim, drove to the St. Jacobs Farmers Market, went Go-Kart driving and played mini-golf. Over the weekend we went to Niagara Falls, which is a three hour drive from home. They went now alone travelling to Ottawa, Montreal and Toronto before they’ll fly back home to Switzerland on Monday.

Our garden is doing very well this year. For now we have a lot of beans, red beets, salad, zucchini, swiss chard and now the first potatoes! Raspberries are done for the season and the following recipe was one of the desserts we’ve made.

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Raspberry-Streusel-Muffins

Yields: 14

Ingredients:

  • 2 eggs
  • 100 g butter, soft
  • 175 g coconut sugar or regular sugar
  • 2 tsp vanilla sugar or vanilla extract
  • 1 pinch salt
  • 250 g unbleached all-purpose flour
  • 2 tsp baking powder
  • 150 ml buttermilk or non-dairy milk
  • 200 g raspberries, fresh or frozen

-Separate eggs. Whisk together butter, sugar, egg yolks, vanilla sugar and salt.

-Preheat oven to 350F/180C.

-Whisk egg whites until stiff. Mix together flour and baking powder and fold in alternately with the milk and egg whites, to the butter mix. Gently fold in the raspberries (if using frozen berries you do not need to defrost them).

-Fill into prepared muffin forms, top with streusel if desired. Bake for about 35 minutes or until tester inserted comes out clean.

Tip: Streusel topping is optional but of course delicious! You can use about half or less of this streusel recipe: Peach-Crumble-Cake/ Pfirsich-Streuselkuchen

 

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Huron Lake

 

Niagara Falls:

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Enjoy!

Ursula

 

 

You can find me on Instagram: @littleswisslittlecanadian

 

 

 

 

 

 

 

Peach-Crumble-Cake/ Pfirsich-Streuselkuchen

Here is another Streusel cake I’ve made. You can find my Apple-Crumb-Cake here: Apple-Crumb-Cake/ Apfelstreuselkuchen. With all the amazing summer fruits and berries in season now, we just had to have another Streuselkuchen:) This time I used peaches and it was so good. It is not quit the same recipe as the Apple-Crumb-Cake, I think it was even better:)

My kids are having their long summer vacation now, that means we have more time to do things together like baking! These are some of the things my daughter and I’ve created so far;)

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Maple-Almond-Buns

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Giant Cinnamon Bun Cake

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Strawberry-Banana-Pops

 

 

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My Peach-Crumble-Cake/Pfirsich-Streuselkuchen

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Peach-Crumble-Cake

Ingredients:

  • 3 eggs
  • 120 g honey
  • 2 pk vanilla sugar or 2 tbsp vanilla extract
  • 100 g butter, soft
  • 250 g unbleached all-purpose flour
  • 1 tsp baking powder
  • 1 pinch salt
  • about 600 g peach slices

Streusel:

  • 250 g unbleached all-purpose flour
  • 120 g honey
  • 150 g butter, soft
  • 1 pk vanilla sugar or 1 tbsp vanilla extract

-Line a 9×13-inch (23x32cm) baking dish with parchment paper.

-Preheat oven to 350F/180C.

-Cream together eggs, honey, vanilla sugar and butter. Mix together flour, baking powder and salt. Add to wet ingredients, mix well.

-For the Streusel: mix flour, honey, butter and vanilla sugar until crumbly.

-Fill batter into prepared baking dish. Top with peach slices and then cover with the Streusel.

-Bake for 25-30 minutes.

Tip: I’ve used frozen peaches from last summer, just left them to thaw a bit.

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Enjoy!

Ursula

 

 

You can find me on Instagram: @littleswisslittlecanadian