European Recipes:Swiss Recipes:St. Gallen Monastery Tart (St. Gallen)

* Exported from MasterCook *

                   ST. GALLEN MONASTERY TART (ST. GALLEN)

Recipe By     :
Serving Size : 1    Preparation Time :0:00
Categories    :
   Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
150       g            Butter
100       g            Sugar
100       g            Almonds -- ground
    2       tb           Cocoa powder
    1       t            Cinnamon -- ground
    1       t            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 ó 1/2 oz; 1 dl ó 1/2 fl oz ò/5 cup; 180 oC ó50 oF;
   200 oC ô00 oF; 230 oC ô50 oF; 250 oC ô75 oF; 2.5 cm ñ 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