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Al-Ahram Weekly 26 Aug. - 1 Sep. 1999 Issue No. 444 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 26 Aug. - 1 Sep. 1999 Issue No. 444
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Focus Culture Features Profile Travel Living Sports People Time Out Chronicles Cartoons Letters Pasta flora
By Moushira Abdel-Malek
Ingredients:
340gms packet pastry dough
125gms cream cheese
2tbsp caster sugar
1 egg, lightly beaten
2 packets vanilla powder
250gms jam (to your taste)
2tsp lemon juice
1 egg (extra), lightly beaten
Method:
Preheat oven to moderate (180¡C). Brush a shallow 23cm fluted flan tin or Teflon round tray with melted butter or oil. Roll out pastry until large enough to cover base and sides of tray. Trim edges using a sharp knife. Re-roll remaining pastry to a rectangle 23x10cms and 2mm thick. Cut into long strips 3mm wide. Brush with extra beaten egg. Using electric beater, beat cream cheese and sugar in a small mixing bowl until light and creamy. Add the egg gradually, beating thoroughly. Add the vanilla and beat until well combined. Spread the cheese mixture evenly over the pastry. Combine jam and juice in a small pan. Stir over low heat until jam has melted. Gently spoon over the cheese mixture. Lay pastry strips in lattice pattern over tart. Gently press edges to base. Trim excess pastry. Bake 45 minutes or until cheese mixture has set. Leave tart in tray for 10 minutes. Serve warm or cold with vanilla ice cream.
