INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
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Calories: 2162
Calories From Fat: 1561
Total Fat: 180g
Cholesterol: 508.5mg
Sodium: 581.6mg
Potassium: 995.7mg
Carbohydrates: 131.3g
Fiber: 15.9g
Sugar: 105.3g
Protein: 30.8g