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100 g/4 oz/1 cup wholemeal flour
A pinch of salt
75 g/6 oz/0.75 cup butter, diced
Cold water, to mix
100 g/4 oz/0.5 cup caster (superfine) sugar
2 large eggs
75 g/3 oz/0.75 cup self-raising (self-rising) wholemeal flour
25 g/1 oz/0.25 cup ground rice
10 ml/2 tsp ground ginger
30 ml/2 tbsp milk
45 ml/3 tbsp apricot jam (conserve)
A few flaked (slivered) almonds, to
decorate |
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Method:
Mix the wholemeal flour with the salt in
a bowl. Add 50 g/2 oz/0.25 cup of the butter and rub in with the
fingertips until the mixture resembles fine breadcrumbs. Mix with
enough cold water to form a firm dough. Knead gently on a lightly
floured surface and use to line a 20 cm/8 in sandwich tin (pan). Fill
with crumpled foil and bake in a preheated oven at 200°C/400°F/gas
mark 6 for 10 minutes. Remove the foil and continue cooking for 5
minutes to dry out. Remove from the oven.
Beat together the remaining butter and the sugar until light and
fluffy. Add the eggs, one at a time, beating well after each addition.
Mix together the self-raising wholemeal flour, ginger and ground rice
and sprinkle over the surface. Fold in with a metal spoon, adding
enough of the milk to form a soft, dropping consistency. Spread the
jam over the base of the pastry case (pie shell). Spoon the sponge
mixture over and sprinkle with almonds. Reduce the oven temperature to
180°C/350°F/ gas mark 4 and cook the tart for about 35 minutes until
risen, golden brown and the centre springs back when lightly pressed.
Leave to cool for 10 minutes, then remove from the tin and serve warm
or cold.
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