Around the World in 80 Bakes: Stop #15: Switzerland

Our next stop on the Around the World in 80 Bakes series takes us to the crisp alpine air of Switzerland, where a rustic, nut-filled tart has quietly claimed its place as one of the country’s most treasured pastries: the Engadine Nusstorte, or Swiss walnut tart.

A Tart from the Alps

Named after the Engadine valley in the canton of Graubünden, the Nusstorte originated in the small mountain town of Scuol. It is said to have been created in the early 20th century by local bakers who wanted to make a dense, rich pastry that would travel well and keep for weeks—perfect for life in high altitudes where supplies were scarce and winters long.

Despite its humble beginnings, the Nusstorte quickly gained popularity. Bakers began exporting the tart to the rest of Switzerland and beyond, especially after World War II when tourism to the Engadine region flourished. Today, you’ll find versions of this nutty delight in bakeries across the country, especially in autumn and winter when its deep, caramelly flavours feel most comforting.

What Makes a Nusstorte Special?

At first glance, the Nusstorte may resemble a simple shortcrust tart, but one bite reveals a deeply satisfying filling of caramelised walnuts encased in buttery pastry. The filling is traditionally made by heating sugar and cream until golden, then stirring in chopped walnuts and sometimes honey or a splash of kirsch. The pastry shell is thick and sturdy, designed to hold the gooey filling without leaking.

Every bakery and family has its own secret tweaks—some add rye flour to the crust, others use mixed nuts or hide a bit of spice in the caramel—but all stay true to the tart’s rustic, indulgent essence.

A Hidden Gem Among Swiss Bakes

While Switzerland is better known for its chocolate and meringues, the Engadine Nusstorte remains a beloved local favourite, often gifted during the holiday season or brought home as a souvenir from alpine travels. It’s a bake that speaks of landscape: sturdy like the mountains, sweet like the valleys, and just a little rough around the edges.

If you’re ready to bring a piece of the Swiss Alps into your kitchen, this tart is a beautiful way to welcome autumn—with its warm, nutty depth and satisfyingly chewy bite.

👉 Click here for the recipe to make your own Engadine Nusstorte at home.