Tourte de Blette

Name: Tourte de Blette
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 6-8 servings
Cuisine: french
Ingredients: 3 cups flour; 1/2 pound butter; 1 egg yolk; 5 tablespoons confectioners' sugar; 5 to 6 tablespoons cold water; Confectioners' sugar (for sprinkling); 1/2 cup raisins; 1/3 cup milk; 3 pounds Swiss Chard or 13 ounces spinach; 13 ounces apples, peeled and sliced; 1/2 cup pine nuts; 2 tablespoons red-currant jelly; 10 tablespoons brown sugar; 6 tablespoons grated mild Dutch cheese, such as Gouda; 2 eggs; Grated rind of 1 lemon; 1 tablespoon rum

Recipe from Anne William

Adapted by Moira Hodgson

Updated Oct. 11, 2023

Total Time: 2 hours 30 minutes
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; As Fall Aproaches, an Apple a Day for the Dessert Table

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6-8 servings

For the Pastry

3cups flour
½pound butter
1egg yolk
5tablespoons confectioners' sugar
5 to 6tablespoons cold water
Confectioners' sugar (for sprinkling)

For the Filling

½cup raisins
⅓cup milk
3pounds Swiss Chard or 13 ounces spinach
13ounces apples, peeled and sliced
½cup pine nuts
2tablespoons red-currant jelly
10tablespoons brown sugar
6tablespoons grated mild Dutch cheese, such as Gouda
2eggs
Grated rind of 1 lemon
1tablespoon rum

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Make the pie pastry in the usual way and chill for 30 minutes or until firm. Line a 10-inch pie pan with two-thirds of the dough and chill 15 minutes, or until firm.
Step 2
Preheat oven at 375 degrees.
Step 3
Bake the pastry and leave to cool.
Step 4
Make the filling: Set the raisins in milk for 30 minutes, then simmer them in the milk for 20 minutes or until soft. Drain and discard the milk.
Step 5
Remove the ribs from the chard and use only leaves. Add leaves to a large pot of boiling water and boil for three to four minutes. Drain and rinse under cold running water. Drain again and squeeze out excess liquid. Chop the chard and mix it with raisins, apples, pine nuts, jelly, sugar, cheese, eggs, lemon rind and rum.
Step 6
Spoon the filling into the baked shell. Roll out the remaining dough in a thin layer and use a pan lid to cut a circle a little larger than the diameter of the top of the pie shell. Set the circle on top, pressing to stick it to the edges of the baked shell and bake for one hour or until the dough is golden brown. Let it cool in the pan and serve at room temperature, sprinkled, if you like, with sugar.