John Myers
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Basel Fasting Tart
The perfect basel fasting tart recipe with a picture and simple step-by-step instructions.
For the yeast dough approx. 12 pieces
- 500 g Sifted flour
- 2 tsp Salt
- 1 pinch Sugar
- 20 g Freshly crumbled yeast
- 175 g Soft butter
- 2 dL Milk lukewarm
- 1 Pc. Egg yolks mixed with a little milk
- 1 tbsp Caraway seed
- After the Morgestraich with a plate of gruel, a welcome, warming in between meals. This recipe is the simplest version, there is only one other that is a little laborious but the result is better.
Yeast dough:
- Mix the flour, salt and sugar in the food processor, make a well in the middle. Dissolve the yeast with a little milk, sprinkle with a little flour in the well and wait about 15 minutes until it foams, add the butter and milk. Knead into an elastic dough. Cover and let rise twice at room temperature for about 1 hour.
Form fasting tart:
- Divide the dough into 12 pieces, approx. 5-7 mm thick, roll out into an oval. Cut four slits each about 4 cm long.
Bake fasting tart:
- Divide the dough pieces on 3 baking papers. Put a baking paper on the back of a baking sheet, pull the slits slightly apart, brush with egg yolk, sprinkle with caraway seeds. Same procedure with the rest of the baking paper. Bake per tray, approx. 10-12 minutes in the middle of the oven preheated to 200 ° C.
Tip :
- You can sprinkle them with coarse salt, but then you have to serve them as bread, or add about 30g sugar in the dough and eat them as breakfast or with a coffee.
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