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 Friday.
one recipe Wähe Dough, or enough dough to cover you pan
about 800 g fresh apricots
125 ml milk
125 ml cream
3 tbsp sugar
1 tbsp vanilla paste or extract
1 tbsp cinnamon
60 g ground nuts
Preheat oven to 200° C / 400° F / gas mark 6.
Roll out your dough and line a 28 cm (11 inch) round springform or tart pan. Poke the bottom of the dough all over with a fork then keep the tart shell cool (preferably in the freezer) until you have the filling ready.
Halve and pit your apricots.
Whisk together the milk, eggs, sugar, vanilla, and cinnamon.
Place your tart pan on a parchment-lined baking sheet, sprinkle with the nuts, then arrange the apricots in rows on top. Pour in the liquid.
Bake for about 50 minutes, or until the liquid has set and the fruit juices are bubbling.
To save time, you can use use store-bought dough like Kuchenteig / pâte brisée / pasta per crostate to line your pan.
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.