St. Gallen Monastery Tart
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St. Gallen Monastery Tart
  Tarts    Swiss  
Last updated 6/12/2012 1:24:43 AM. Recipe ID 58380. Report a problem with this recipe.
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      Title: St. gallen monastery tart (st. gallen)
 Categories: Tarts, Swiss
      Yield: 1 Tart
 
    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
 
  (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.
  




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Recipe ID 58380 (Apr 03, 2005)

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