What with all the rain we’ve been having, my vegetable garden has more or less been devastated by slugs. The one thing that has survived – and in colossal quantities – are the blackberries.

I’m always amazed by the zillions of kilos my one blackberry bush produces – and this year is no exception. In fact the rain seems to have made the berries even bigger and juicier than normal.

Yesterday my freezer finally reached its limit. Full, full, full!  Not a millimetre to squeeze anything else in at all.  As I know I still have some frozen blackberries in there left over from last year, I decided that I had to take drastic action as I will never, ever make enough blackberry crumble to use all the berries up this winter.

So first I made this….yummy blackberry jam….. 🙂

And then I made this….

This is a Swiss fruit tart – otherwise known as a Wähe (pronounced ‘vaya’). It’s a super-easy foolproof dessert guaranteed to win you the heart of any Swiss man!

I use a circle of ready-made pastry (not puff-pastry) laid into a greased round tin.

Then I sprinkle a tablespoon of ground nuts over the pastry – hazelnuts are traditional but I use whatever I have to hand – almonds work fine too.

Then I put in enough fruit to cover the base of the tin (about 750g or a pound and a half), (you can use any sort of fruit for this) and bake at about 250 degrees for about 15 minutes.

At this point I pour in a ‘guss’ – a mixture comprising one egg, one tablespoon of sugar and 1 dl milk, all beaten up together.

It is then popped in the oven for another 15 minutes or so…and bob’s your uncle…. a fruit Wähe – to eat warm or cold, with cream or ice cream, or simply on its own!

Enjoy!

Helen

(oops, I guess I’ve been 1950’s housewifing again!)

This entry was posted on Monday, August 23rd, 2010 at 2:09 pm and is filed under Cooking. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.