Shoofly tart

Recipe from: 2/3/2000 12:00:00 AM
Ingredients 19
Servings 0
Time

Ingredients

  • CRUST
  • 250
    ml
    cake flour
  • 2
    ml
    salt
  • 100
    ml
    butter
  • 30
    ml
    water
  • CRUMB MIXTURE
  • 190
    ml
    cake flour
  • 125
    ml
    soft brown sugar
  • 2
    ml
    salt
  • 2
    ml
    ground cinnamon
  • pinch ground ginger
  • pinch nutmeg
  • pinch ground cloves
  • 30
    ml
    butter
  • LIQUID MIXTURE
  • 125
    ml
    light molasses
  • 1
    extra-large egg, beaten
  • 2
    ml
    bicarbonate of soda
  • 190
    ml
    lukewarm water
 

Method

+/- 50 min
 
Combine the cake flour and salt. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Sprinkle with a little water while mixing. Gather the dough into a ball, cover with plastic wrap and leave to rest for about 30 minutes in the fridge. Preheat the oven to 200 ºC. Roll out the dough on a lightly floured surface and use to line a 25 cm fluted pie dish. Neaten the edges and chill again for about 15 minutes. Line the crust with baking paper and fill with dried beans. Bake blind for about 5-10 minutes until the sides of the crust just begin to brown. Remove the baking paper and beans and set the crust aside. Meanwhile mix all the dry ingredients for the crumb mixture. Rub the butter into the dry ingredients. Blend all the liquid ingredients and carefully pour into the pie crust. Carefully sprinkle the crumbs on top and bake for 10 minutes. Reduce the temperature to 160 ºC and bake for another 30 minutes or until the filling is cooked and set. Serve lukewarm with whipped cream. Makes 1 medium-sized tart.
 

Read more on: bake
 

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