Recipe By : Culinary Art and Traditions of Switzerland, 1992
Serving Size : 1 Preparation Time :0:00
Categories : Swiss Tarts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
150 g Butter
100 g Sugar
100 g Almonds -- ground
2 tb Cocoa powder
1 ts Ground cinnamon
1 ts Baking powder
300 g Flour -- sieved
1/2 dl Milk -- as needed
200 g Redcurrant or raspberry jam
1 Egg -- separated
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, which did not gain its independence until the 14th
Century. Although the townsfolk and countryfolk sometimes suffered
under their monastic rulers, they also inherited certain
advantages, one of which is shown in this recipe. This proves that
it is not just a legend that monks enjoyed good food.
Cream the butter and sugar.
Mix the almonds, cocoa, cinnamon, flour, and baking powder
together.
Add the milk, beaten egg white and dry ingredients to the creamed
butter mixture.
Work these together quickly until a soft dough is formed, leaving
the sides of the bowl clean.
Cover and leave in the refrigerator for 30 minutes.
Line a buttered flan ring or tin with 3/4ths 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.
