Swiss Tart With Berries - Waie

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In summertime when the berries are ripe, in Switzerland we have tarts for dinner: first a savory tart followed by a fruit or berry tart.

(amount for round pie pan – for the big square double the amounts)

Filo dough

1/2 cup full cream

1 cup quark*

2 eggs

8 tbs sugar

1/2 cup grated hazelnuts

1 tsp vanilla paste or bourbon vanilla powder

fresh currant berries: 1 pound of fresh berries, washed and stems removed

* Quark is not easily available in USA, 'Crème Fraîche' can be a substitute to quark (Wikipedia: quark)

Preheat oven at 250ºC (480ºF )

Whisk the cream, quark, eggs, sugar and vanilla

Roll out the dough and place it on the greased pie pan or pan with baking paper.

Important: Poke the dough all over with a fork, otherwise it bulges out.

Sprinkle the hazelnuts over the dough, enough to cover the bottom of the tart, that prevents the tart to get mushy.

Distribute the berries on it, pour the cream mix over it and bake in preheated oven for about 20-30 minutes – till golden:

Swiss Tart With Berries

Swiss Tart with raspberries


Easy and fast: using frozen berries

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