Savor the Classic Flavor: Homemade Swiss Apple Tart Recipe

Indulge in the delightful warmth and sweetness of a Swiss apple tart, a classic dessert that encapsulates the essence of tender, juicy apples embraced in a crispy crust. This easy-to-follow recipe will allow you to create a delectable apple tart, perfect for crowning your meal or relishing a cozy family moment.

How to Make a Fruit Pizza:

History and Origins of the Recipe:

The Swiss apple tart has a rich history entrenched in the heart of European pastry tradition. This time-honored dessert’s origin remains deeply rooted in Swiss and German kitchens, where it has been a beloved staple for centuries. The simplicity of fresh apples nestled in a crust has long delighted both home bakers and professional chefs, becoming a comforting treat enjoyed at various family gatherings and festive celebrations.

Tools Needed, Number of People, Cooking Time:


  • Tart Pan
  • Mixing bowl
  • Oven
  • Knife and cutting board

Serving: Ideal for a group of 6 as a dessert

Preparation Time: Approximately 20 minutes

Cooking Time: Around 40 minutes


  • 1 pie crust (store-bought or homemade)
  • 4 to 5 apples, peeled, cored, and thinly sliced
  • 50g (1/4 cup) sugar
  • 1 tablespoon flour
  • 1 teaspoon cinnamon
  • 1 pinch of salt
  • 50g (1/4 cup) butter, cut into small pieces
  • Powdered sugar for dusting

Ingredient Substitutes:

  • Pie Crust: If pie crust is unavailable, a pre-made or homemade shortcrust pastry can be used.
  • Apples: Substitute with any sweet, firm variety like Granny Smith, Gala, or Honeycrisp.
  • Sugar: Brown sugar can replace white sugar, offering a deeper, molasses-like flavor.
  • Butter: Vegan butter or margarine can be used as a butter substitute for those with dietary restrictions.


  1. Preheat and Prepare: Preheat the oven to 180°C (350°F). Roll out the pie crust into a tart pan and prick the bottom with a fork to prevent air pockets.
  2. Create the Apple Mixture: In a bowl, combine the sugar, flour, cinnamon, and salt.
  3. Layer the Apples: Arrange a layer of apple slices on the tart crust. Sprinkle the sugar-cinnamon mixture over the apples.
  4. Repeat the Layers: Repeat the layering process, alternating apple slices and sugar-cinnamon mixture until the tart is filled, ending with a final layer of apples.
  5. Add Butter: Distribute small pieces of butter over the top of the tart for a rich, buttery finish.
  6. Bake: Place the tart in the oven and bake for approximately 40 minutes, ensuring the apples are tender and the crust is golden.
  7. Cool and Dust: Once baked, let the tart cool slightly. Dust the Swiss apple tart with powdered sugar.
  8. Serve: Cut the tart into slices and savor the delightful homemade Swiss apple tart.

Common Mistakes and How to Avoid Them:

1. Undercooking the Apples:

Ensure the apples are tender. If not, cover the tart with foil to prevent excess browning and allow the apples to cook further.

2. Overloading the Crust:

Avoid overstuffing the tart with apples, as excess filling might result in the crust not baking evenly. Ensure an even distribution of apple slices for a balanced bake.

3. Skipping Preheating:

A preheated oven is essential to ensure even cooking and proper crust development. Avoid placing the tart in a cold oven.

4. Unevenly Layering Apples:

To ensure consistent baking, uniformly layer the apples and sprinkle the sugar-cinnamon mixture over each layer evenly.


1. Can I use frozen pie crust instead of making my own?

Absolutely! Store-bought frozen pie crusts work well and save time during preparation.

2. Can I add raisins or nuts to the apple mixture?

Certainly! Chopped nuts or raisins can complement the apple filling, adding texture and flavor.

3. Can I make the tart in advance?

Yes, you can prepare the tart in advance and reheat it before serving, ensuring the crust remains crispy.

4. Can I use store-bought apple pie filling?

While possible, using fresh apples will yield a better taste and texture compared to store-bought fillings.

5. How do I prevent the crust from getting soggy?

Ensure the tart is thoroughly baked, allowing the apples to release excess moisture, and place the tart on a wire rack to cool to avoid trapping steam that could soften the crust.

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