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Tarte au Rumex Alpin (Alpine Dock Tart)

Tarte au Rumex Alpin (Alpine Dock Tart) is a traditional Swiss recipe for a classic tart of jam, ground almonds and alpine dock leaf stems in an egg custard that's cooked on a puff pastry base. The full recipe is presented here and I hope you enjoy this classic Swiss version of: Alpine Dock Tart (Tarte au Rumex Alpin).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Wild FoodVegetarian RecipesVegetable RecipesMilk RecipesSwitzerland Recipes


Ingredients:

enough puff pastry for a 20cm round
2 tbsp jam or jelly (apricot is good)
3 tbsp ground almonds
300g alpine dock leaf stems (petioles)
1 tbsp lemon juice
2 tbsp brown sugar (or to taste)

For the Custard:
1 egg
100ml cream
2 tbsp brown sugar

Method:

Make enough pastry to cover the base and sides of a 20cm diameter pie dish. Roll out the pastry and use to cover the dish. Warm the jam a little and use to spread over the base of the pastry then sprinkle over the ground almonds.

Soak the alpine dock stems for 5 minutes in water then either trim off any brownish regions at the stem base or scrub them clean. Finely dice the stems and scatter evenly over the pie then top with the brown sugar.

Beat together the egg, cream and brown sugar to make a custard. Pour this over the contents of the pie then transfer to an oven pre-heated to 170°C and bake for 40 minutes, or until the pastry is golden and the filling is set.

Allow to cool before slicing and serving.