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. 

En Guetä!

Aprikosenwähe

Aprikosenwähe

 
aprikosenwahen.png
 
aprikosenwähe

According to Sam, Wähe

(or Wäje, Kuche, Chueche, Flade, Tünne, Tünnele, Tüle, Dünne, Dünnle, Dünnet, Turte, Gâteau, Torta, Crostata, Tuorta...whatever you call it)

—is the Swiss version of pizza (but more versatile because it can be sweet).

Just like pizza, it makes an excellent breakfast (or anytime meal), and whether sweet or savoury, it's a great way to use up any sort of surplus—fruit, vegetable, or a pile of mystery cheese in your cheese box.

Aprikosenwähe is my mum's favourite kind of Wähe and, like my Grandmother, she often made it for dinner on Fridays.


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1 recipe Wähe dough

50 g ground nuts

750 g apricots, pitted and halved

300 ml milk

2 eggs

1 tbsp sugar

1 tbsp cinnamon


Preheat oven to 200C / 400F / gas mark 6.

Roll out your dough and line a 11 inch / 28 cm round tart pan. Poke the bottom of the dough all over with a fork. Sprinkle the nuts over the base, then arrange the apricots in rows on top.

Whisk together the milk, eggs, sugar and cinnamon.

Place your tart pan on a parchment lined baking sheet, then pour in the liquid.

Bake for 50 minutes, or until the liquid has set and the fruit juices are bubbling.


  • If the apricots are particularly sour, you can sprinkle them with a tablespoon of sugar, or you can glaze the finished tart with a bit of warmed, strained apricot jam.
  • Many different fruits work in this recipe—you could use plums, cherries, apples, etc.
  • Always place the tart pan on your baking sheet before pouring the liquid over.

Cheese Pudding

Cheese Pudding

Wähe Dough

Wähe Dough