CHINESE CAKE (TART)

by Edna Steel
(Hervey Bay, Australia)

This is a Chinese Tart recipe that belonged to my mother. I am in my 80s now, so it is a fairly old recipe that is often made in my house, as my husband is rather partial to it!

PASTRY

6 oz flour
3 oz butter
1 egg yolk
1 teaspoon caster sugar
a little lemon juice
water to mix.

Method: Rub butter into the flour. Add sugar and egg, then mix to a stiff paste with lemon juice and water.

Line a shallow round baking tin with the pastry saving a little pastry for decorative crossbars.


FILLING

2 oz caster sugar
2oz butter
1oz ground almonds
1oz cake crumbs
half a teaspoon vanilla essence
1 egg
apricot jam.

Method: Cream butter and sugar, add egg, crumbs, ground almonds and flavoring.

Pour on to pastry. Trim with cross bars, bake for 35 -40 minutes in a fairly hot oven.(approx. 180 degrees)

When cooked spread a thin layer of apricot jam between the bars and run a very little thin water icing over.