| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
Tarts, Swiss |
1 |
Tart |
INGREDIENTS
| 150 |
g |
Butter |
| 100 |
g |
Sugar |
| 100 |
g |
Almonds; ground |
| 2 |
tb |
Cocoa powder |
| 1 |
ts |
Cinnamon; ground |
| 1 |
ts |
Baking powder |
| 300 |
g |
Flour; sieved |
| 1/2 |
dl |
Milk; TO ADAPT !! |
| 200 |
g |
Redcurrant jam or raspberry jam |
| 1 |
|
Egg; separated |
INSTRUCTIONS
(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF;
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, 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.
The recipe:
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 3/4 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 minutes at 180 oC.
Serve cold.
Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992
Typed for you by Rene Gagnaux @ 2:301/212.19
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