Zimtfladen (Swiss Cinnamon Tart)
A recipe for Zimtfladen (Swiss Cinnamon Tart)! This sweet tart has a shortcrust base with a thin layer of jam and spiced cinnamon cake filling.
Servings 1 Fladen
Ingredients
Shortcrust Base:
- 1 1/2 cups (190 grams) all-purpose flour
- zest from 1 lemon optional
- 1/4 teaspoon fine salt
- 6 tablespoons (85 grams) unsalted butter cold and diced
- 1/2 cup (120 milliliters) cold water
Zimtfladen:
- 3-4 tablespoons (44-60 milliliters) red currant or raspberry jam
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 1 cup (240 milliliters) heavy cream
- 1 1/4 cups (160 grams) all-purpose flour
- 2 tablespoons (16 grams) ground cinnamon
- 1 tablespoon (6 grams) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- pinch fine salt
- powdered sugar for dusting
- whipped cream for serving
Instructions
To make the shortcrust base:
- In a large bowl, combine the 1 1/2 cups (190 grams) flour, lemon zest, and salt.
- Add the diced butter and blend in using two forks, your fingers, or a dough blender until combined with a crumbly texture and no pieces are larger than the size of a pea.
- Slowly add the cold water (you may not need the full 1/2 cup, 120 milliliters) just until the dough comes together.
- Form the dough into a flattened disc, wrap in plastic, and refrigerate for 30 minutes or up to 2 days.
To Assemble:
- Grease a 10 inch (26 centimeter) Fladen pan, pie pan, or springform pan with butter and lightly dust with flour or line with baking paper. Set aside.
- On a lightly floured surface, roll the refrigerated dough into an even, thin circle about 14 inches (35 centimeters) wide.
- Transfer to the prepared pie pan, pressing down along the bottom and edges to remove any air bubbles. If needed, carefully cut away any uneven edges.
- Prick the bottom of the crust a few times with a fork, then cover with a thin, even layer of the red currant or raspberry jam.
- Transfer the pan to the refrigerator while you prepare the filling.
- Preheat a conventional oven to 400˚F (200˚C) and place a rimmed baking sheet larger than the pan on the bottom rack of the oven.
- In a large bowl, whisk together the sugar and eggs until light and frothy.
- Whisk in the heavy cream.
- In a medium bowl, whisk together the 1 1/4 cups (160 grams) flour, cinnamon, cocoa powder, baking powder, cloves, ginger, and salt.
- Whisk the spiced flour mixture into the cream mixture just until combined and no streaks remain.
- Pour the batter into the chilled crust and lightly spread the top to create an even layer.
- Transfer the pan to the preheated oven and bake for 15 minutes.
- Decrease the temperature to 350˚F (180˚C) and continue to bake until the batter is set and a toothpick inserted in the center comes out clean, another 20-25 minutes.
- Allow the Fladen to rest at room temperature for 10 minutes before removing from the pan.
- Serve warm or at room temperature, optionally with a dusting of powdered sugar and dollop of whipped cream on the side.