St. Gallen Monastery Tart (St. Gallen)

ST. GALLEN MONASTERY TART (ST. GALLEN)

1 Preparation Time :

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

100 g ó

1/2 oz;

1 dl ó

1/2 fl oz ò/

5 cup;

180 oC ó

200 oC ô

00 oF;

230 oC ô

50 oF;

250 oC ô

75 oF;

2 1/2 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.

45 minutes at

180 oC.

Serve cold. Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992

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