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GSABO - S2- Ep5 - Recipes

Classic Almond & Ginger Tart

GSABO

The Great South African Bake Off

BBC Lifestyle

Ingredients

Pastry Base:

  • 375 ml Flour
  • 10ml Baking Powder
  • 1pinch Salt
  • 65g Butter
  • 25ml Castor Sugar
  • 2ea. Eggs
  • 5ml Ground Ginger

Filling:

  • 62.5ml Apricot Jam
  • 125g Butter
  • 250ml Castor Sugar
  • 2ea. Eggs
  • 400ml Flour
  • 10ml Baking Powder
  • 250ml Milk
  • 350ml Ground Almonds
  • 20g Fresh Ginger

Icing:

  • 250ml Icing Sugar
  • 10ml Almond essence
  • 50ml Milk

50ml Flaked Almonds 100g Maraschino Cherries 70g Chocolate

Preparation method

Pastry:

  • Preheat the oven to 180C
  • Sift dry ingredients.
  • Rub in butter.
  • Add beaten eggs.
  • Press into a 22cm pie dish
  • Bake for 15 minutes at 180 degrees.

Filling:

  • Spread the jam over the base.
  • Cream butter and sugar.
  • Add in eggs and the ginger
  • Add sifted dry ingredients.
  • Fold in ground almonds.
  • Bake at 180 degrees for 40 minutes.

Icing:

  • Mix icing and pour over tart.

Garnish:

  • Decorate with chocolate, almonds and cherries.