Fribourg Tarte au Vin Cuit with Fresh Pear

Name: Fribourg Tarte au Vin Cuit with Fresh Pear
Prep time: 15 min
Cook time: 35 min
Total time: 110 min
Yield: 4
Cuisine: Swiss
Ingredients: 120 g plain flour; 60 g cold Swiss butter; 35 g cold water; 1 g salt; 185 g Swiss milk; 15 g plain flour (for the cream); 25 g sugar; 133 g vin cuit (raisinée; in German-speaking Switzerland Birnendicksaft); 180 g pear (1 piece)

In short: The tarte au vin cuit of the Fribourg Bénichon: a shortcrust shell filled with a dark, glossy vin cuit cream, the pear and apple juice cooked to a syrup. Served cold, with raw pear.

Serves: 4. 110 minutes.

Pera, Latte svizzero, Burro svizzero

Ingredients

120 g plain flour
60 g cold Swiss butter
35 g cold water
1 g salt
185 g Swiss milk
15 g plain flour (for the cream)
25 g sugar
133 g vin cuit (raisinée; in German-speaking Switzerland Birnendicksaft)
180 g pear (1 piece)

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Updated on 26 October 2026