Fasting tart
The fasting tart is a pastry from Basel .
During production, a flat piece of yeast dough is cut with four cuts using a cutting iron. Before baking, the flans are sprinkled with caraway seeds and pulled apart, creating the typical shape. The cross in the middle has a Christian meaning.
The fasting tart has its origins in the time before the Reformation and is typically eaten during Lent in winter, today especially at the Basel Carnival .
literature
- Eugen A. Meier : Festfreudiges Basel: Basel's folk customs and traditions as reflected in the past and present. Buchverlag Basler Zeitung, Basel 1992, p. 56 ff.
- Albert Spycher-Gautschi: Origin of the fasting tart . In: panissimo . No. 6 , 2017, p. 25 ( swissbaker.ch [PDF]).
Web links
- recipe
- Fasting in the database of Culinary Heritage of Switzerland