This fruit tart is called “Aprikosenwähe” and is a traditional Swiss dish. It’s made with pie dough and both milk and heavy cream. It is delicious! However we’ve temporarily put my son on a gluten-free and dairy-free diet, in order to help an issue he’s been having. So this week I’ve been really stretching my creativity in order to re-create or re-imagine a lot of things!
Yesterday I picked up some apricots, and I noticed that my local store had gluten-free and lactose-free pie dough! Well…hmm…I guess I will try a new idea! I replaced the regular milk and cream with almond milk, and added a touch more cornstarch to thicken it. There is still one egg, so this is not vegan. You could play around maybe with some “chia egg” if you wanted to thicken it without egg.
I hope you like it!
Swiss Apricot Tart
Adapted from Betty Bossi
1 Gluten-free or regular pie crust, store bought or homemade
800g Apricots, stones removed
200ml Almond Milk
1 1/2 tablespoons Cornstarch
4 Tablespoons Raw Cane Sugar (Zuckerrohr)
3 Tablespoons ground Hazelnuts (or Almonds)
Preheat your oven to 220C (425F)
Roll out your pie crust between two sheets of baking paper (Backpapier/parchment paper/greaseproof paper), until 3mm thick (1/8 inch). Peel the top paper off, and place the dough with baking paper underneath inside of a pie plate (see photo above). Put back into refrigerator while you prepare the apricots and filling.
Remove the stones your apricots and slice into quarters. Set aside.
In a mixing bowl, combine the milk, cornstarch, egg, and sugar and whisk well.
Remove your pie crust from the refrigerator, and spread the bottom with the ground nuts. Place your apricots in a circle inside the pie crust, skin side down/flesh side up. Then pour over your mixture. Place the tart in the oven and bake on the lowest rack for 45 mins. (You may need to cover loosely with a piece of foil if your crust starts to brown too quickly!)
When your tart is finished cooking, let it cool to lukewarm or room temperature before cutting and serving. You can serve it as-is, or with dairy-free whip or whipped coconut milk or with ice cream.