St. Gallen Convent Jam Pie

St. Gallen Convent Jam PieThe nice thing with baking is that it leaves you spare time while the oven does the work. Lately, time is something I need since I’m going through some struggle with my blog. Continue reading

I know people haven’t been able to comment on my posts (by the way, thanks for notifying me) but I still don’t really know what is going wrong. Besides this, I’m also trying to solve other computer related problems. Now I can honestly acknowledge the extent of my ignorance on the technical part of blogging and it’s frustrating. So now, I’ll get down and try to learn more about the subject. The good thing though is that I have this pie (from canton St. Gallen) to pull my spirits up when frustration gets too intense 😉 This Convent Jam Pie is a little like the Linzer Torte but I find it not to be as dry and I love what the addition of cocoa does to its flavour. Recipe adapted from the book La Suisse Gourmande. By the way, thanks to John from From The Bartolini Kitchens who, with his Crostata recipe, inspired me to make this pie.

 

St. Gallen Convent Jam Pie

 

Recipe for a 24 cm diameter pie tart

Prep time: 15 min (+ 30 min resting time)

Cook time: 45 min

 

Ingredients

150 g butter

100 g sugar

100 g ground almonds

300 g flour

20 g cocoa powder

10 baking powder

1 egg (separated)

0.6 dl milk

200 g jam (the recipe called for currant jam but I used cherry, any other flavour would work)

Icing sugar (optional)

 

Recipe

In a bowl, cream the butter and sugar together.

Add the ground almonds, raising powder, cocoa, cinnamon, flour, milk and the egg white. Quickly work the dough with all of the ingredients until its consistence detaches itself from the bowl. Cover and let it rest in the fridge for 30 min.

Meanwhile grease a 24 cm round cake mould.

With your hands, spread ¾ of the dough over the bottom of the cake mould. Spread the jam over it leaving a little margin over the edge.

Roll out the remaining dough and cut strip that you will place on top of the pie in a criss-cross manner.

Beat the egg yolk and brush the surface of the cake dough with it.

Place in the oven and cook for 45 min. Remove from oven and cool before serving. Optionally sprinkle icing sugar on top.