175 g flour
115 g butter, cold
2 tbsp water, cold
4 tbsp sour cream or plain yogurt
Mix the flour and salt in a medium sized bowl. Using a pastry blender or your fingers, cut the butter into the flour until you have buttery flakes.
Whisk water and sour cream or yogurt in a medium measuring cup, then add to the flour mixture and use a fork to mix it together.
Very gently work this together (adding a bit more water if necessary), then form into a disc. Wrap with plastic wrap and refrigerate for at least an hour.
Using some flour, roll out the dough and cut into twelve 10 cm circles. Press the circles into a muffin tin and put in the freezer until ready to bake.
150 g brown sugar
125 ml maple syrup
100 g butter, melted
pinch of salt
1 tbsp cider vinegar
100 g cranberries
100 g pecans
Whisk together everything except the cranberries and pecans.
When you are ready to bake
Preheat oven to 180 C / 350 F / gas mark 4.
Fill each of the cups of the muffin tin with pecans and cranberries until they are evenly distributed.
Pour the liquid filling into each cup, covering the pecans and cranberries.
Bake for about 25 minutes, until the pastry is nicely golden and the filling has set.
As soon as you take the tarts out of the oven, run a knife around the edge of each tart. Let them cool in the pan.
Stuff a puff pastry flower with seasonal favourite Bärlauch (wild garlic), and you’ve got a perfect addition to Easter brunch. More on the beloved spring herb in my recipe for Bärlauch Barley Risotto.
Knob of butter
1 onion, diced
150 g spinach, chopped
around 15-20 leaves Bärlauch, chopped
250 g ricotta
lemon zest and juice
salt and pepper
500 g puff pastry
1 egg, lightly beaten
Preheat your oven to 200 C / 400 F / gas mark 6.
In a medium frying pan, melt the butter until spluttering. Add the onions and cook for a few minutes, or until translucent. Add the spinach and Bärlauch and cook until wilted.
Place the spinach/Bärlauch mixture in a medium bowl, then add the ricotta, lemon zest and juice, and salt and pepper. Use a fork to mix well.
Split the puff pastry in thirds and roll out into three fairly equal discs. Place one disc onto a parchment-lined baking sheet.
Spread half of the filling on the first disc, leaving a small edge. Brush the edge with egg.
Place a second disc on top of the first, pressing down around the edge. Repeat with remaining filling, then brush the edge and place the third disc on top, pressing to seal.
Place a small bowl in the middle of the disc, then make 16 equal cuts from the edge of the bowl to the edge of the dough.
Pick up two pieces of dough that are side by side, and turn them both toward each other. Turn them a second time, then press the ends together. Repeat until you have done the whole tart. Remove the bowl.
Brush the top with egg, then bake for about 30-35 minutes or until golden.
Swiss Easter cake
Different fillings abound historically and contemporarily, so the crust could be laden with bread or buns, semolina, millet or rice, with raisins and ground nuts thrown in for good measure.
4 Weggli, (or about 250 g of soft white bread)
2 tbsp butter
250 ml milk
the zest and juice of half a lemon
100 g sugar
100 g ground almonds
100 ml sour cream
100 g raisins
icing sugar, to decorate
Preheat oven to 180 C / 350 F / gas mark 4.
Cut the bread in to small cubes.
In a large frying pan, melt the butter and when it is bubbling add the bread and fry it for a couple of minutes, until the bread has turned slightly golden. Transfer the bread to a large bowl.
Meanwhile, in a separate pot, warm the milk until boiling. Pour this over the bread then add the lemon zest, lemon juice, sugar, ground almonds, sour cream, and raisins, and mix well. Leave this to cool for about 10 minutes.
Separate the eggs. Whisk together the yolks and set aside. Using a separate, clean bowl and whisk or mixer, whisk the egg whites to stiff peaks.
Once the bread mixture has cooled, mix in the yolks, then gently fold in the whites.
Gently spread this filling over the pastry base.
Bake for about 40 minutes, until the top is lightly browned and the bottom is baked through.
Let the tart cool and then decorate with icing sugar. You can dust the whole top, or make a template out of wax or parchment paper.
4 large Fred® pears
60 g sugar
Prepare the pears. Cut them in half, leaving the stem intact on one side. Carefully carve out the stringy middle and core, still keeping the stem, if desired. Then, carefully peel them.
Use a medium sauté pan with a lid. Pour in enough water to reach halfway up the sides of the pan, then turn the heat to medium and add the sugar. Stir until the sugar is dissolved, then add the cinnamon stick.
Once the water is simmering, add the pears, making sure that they are covered completely by liquid. If not, simply top up with water.
Keep the liquid at a low simmer and reduce heat if it is bubbling violently. You can put the lid on, leaving a crack for some steam to escape.
Test your pears after about 12 minutes. Stick them with a paring knife and see if they slide right off. If they do, they're ready, if not, cook them a little longer.
I love to serve mine with ice cream and Swiss chocolate sprinkles
Genf Krone Kitchen
The Geneva Crown Kitchen
Swiss Traditional Foods