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Jam tart

(Serves 4 – 6)

  • 200 g (360 ml) cake flour
  • 100 g (125 ml) sugar
  • 5 ml fine cinnamon
  •  2 ml fine ginger
  • 50 g almond flakes
  • 100 g (110 ml) butter, cut into 1 cm cubes
  • 1 egg yolk
  • 45 ml water
  • 320 g All Gold Connoisseur’s Strawberry Jam
  • 1 egg, beaten

Preheat oven to 190 °C. Combine flour, sugar, cinnamon, ginger, almonds and butter in food processor until the mixture resembles fine bread crumbs. Beat egg yolk and water together. Add slowly and mix to a dough. Cover with cling wrap and leave in the fridge for 30 minutes. Roll two thirds of dough thinly on a surface dusted with flour. Line a greased 25 cm quiche pan with dough. Spoon jam onto dough and fold the dough’s edge inward to form a 1 cm ridge on the jam. Roll rest of dough thinly on a surface dusted with flour. Using a dough knife, cut 1 cm strips and arrange on top of jam. Press strips into dough ridge. Brush the dough with beaten egg and bake for 30 – 40 minutes. Allow to cool in pan and serve cold.