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Ingredients
- 150 gm Butter
- 100 gm Sugar
- 100 gm Almonds, grnd
- 2 Tbsp. Cocoa pwdr
- 1 tsp Cinnamon, grnd
- 1 tsp Baking pwdr
- 300 gm Flour, sieved
- 1/2 dl Lowfat milk, TO ADAPT !!
- 200 gm Redcurrant jam or possibly raspberry jam
- 1 x Egg, separated
Directions
- 200 OC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)
- The Story:It was an Irish monk who established the monastery of St. Gallen in AD 613 and the town developed around it. The ruling of the monastery had a great influence over the lives of the surrounding community, that did not gain its independence till the 14th Century. Although the townsfolk and countryfolk sometimes suffered under their monastic rulers, they also inherited certain advantages, one of that is shown in this recipe. This proves which it is not just a legend which monks enjoyed good food.
- The recipe:Cream the butter and sugar.
- Mix the almonds, cocoa, cinnamon, flour and baking pwdr together.
- Add in the lowfat milk, beaten egg white and dry ingredients to the creamed butter mix.
- Work these together quickly till a soft dough is formed, leaving the sides of the bowl clean.
- Cover and leave in the refrigerator for 30 min.
- Line a buttered flan ring or possibly tin with 3/4 of the dough. Cover the bottom with jam.
- Use the remaining dough to make strips, then criss-cross lattice fashion over the tart. Brush with beaten egg yolk.
- Bake for 45 min at 180 oC.
- Serve cool.
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