Reto's Kitchen: Swiss Spaetzle Pasta & Tarte Tatin

7:44 PM, Oct 27, 2013   |    comments
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Recipe submitted by: Reto's Kitchen


Swiss Spaetzle pasta 

Servings: 6    

  4 Eggs (beaten)
  2/3  cup  Milk
  2 teaspoons  Salt
 1/2 teaspoon  Pepper
 1/8 teaspoon  ground nutmeg
  2  cups  flour
  4  tablespoons  Butter
  Spaetzle maker 

Beat eggs, milk, and seasonings in a medium bowl. 
Stir in flour to form a smooth but thick batter; let batter rest for 10 minutes. 

Heat salted water to boil  

Press dough through spaeztle maker in boiling water
Drain well
Saute in butter until warm and lightly browned

Tarte Tatin in Non-Stick Tart Pan
Servings  : 8    

  8 tablespoons  Butter -- melted
  1 Cup  Sugar
  6 Golden delicious apple -- peeled and quartered
 Non Stick Tart Pan
  1 puff pastry sheet

Preheat oven to 450

Melt butter in microwave
Spread sugar in bottom of pan
Drizzle butter all over
Stir to combine butter and sugar

Bake on bottom shelf of the oven, to help it caramelize to a beautiful amber for 12-15 minutes by itself, until amber brown

Place apples with rounded side on bottom, overlapping each other a little to crowd pan as much as possible put back in oven and bake for 25 minutes

Cover with puff pastry, tuck in the extra dough and create a raised edge all around


Poke a few holes with paring knife to avoid dough puffing up too much 


Bake for 25 minutes until dough is browned

Let cool 10 minutes and flip over on platter

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