Jam tart
Foto’s: Micky Hoyle Galery
(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.
- Assistent Lynnae Janse van Rensburg; Elsabe Dippenaar
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