St. Galler Klostertorte (St. Gallen monastery tart)

Name: St. Galler Klostertorte (St. Gallen monastery tart)
Prep time: 30 min
Total time: 105 min
Yield: 12
Ingredients: 100 g sugar; 300 g white flour; 100 g almond flour; 15 g cocoa powder; 125 g butter; 1 egg whites; ½ dl milk; 1 egg yolks; 300 g raspberry jam; 1 tsp cinnamon; 1 pinch salt

bake Baking sweet

Total: 1 hr 45 min. | Active: 30 min.

vegetarian

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This tart with a soft, crumbly crust is the Swiss sister of the Linzer torte. It is made with almond dough, which is what makes it soft when baked. You can fill it with redcurrant or raspberry jam, and the amount of cocoa can be reduced or slightly increased to suit your taste. This tart is perfect as a delicious afternoon snack for children and adults alike.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 12 pieces

Pastry dough
125 g	butter, soft
100 g	sugar
1	egg white, beaten
½ dl	milk
300 g	white flour
100 g	almond flour
15 g	cocoa powder
1 tsp	cinnamon
1 pinch	salt

Tart
300 g	raspberry jam, stirred until smooth
1	egg yolk

How it's done

Pastry dough

Place the butter in a bowl, mix in the sugar. Mix in the egg white and milk. Combine the flour, almond flour, cocoa powder, cinnamon and salt, add and mix to form a smooth dough. Transfer 2/3 of the dough to the prepared tin and smooth down, pulling the edge up a little. Cover the tin and the remainder of the dough and chill for approx. 30 mins.

Tart

Spread the jam over the base of the tart. Shape the remainder of the dough into strips, place on top of the jam in a lattice-work pattern, press down gently around the edges, glaze with egg yolk.

To bake

Approx. 45 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the tart onto a cooling rack and leave to cool.

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