Meet the Benedict Tart. (I’m not sure where the name comes from), but it’s an old favourite.

Basically it’s an almond tart – a luxuriously decadent shortbread base with a layer of jam, crispy almond caramel layer and so very more-ish. I’ve been making this tart for more years than I can remember.  In fact my mom used to make it as a special treat when I was a kid. 

I’ve also made it as a rectangular slab and cut it into squares. 

The original recipe is from an old well loved South African cookbook – Cooking with Myrna Rosen. 

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Benedict Tart

Course Dessert

Ingredients

• 175 grams butter
• 1 large egg
• 1 tbsp oil
• 2 ½ cups flour
• ½ cup sugar
• 1 tsp baking powder
• pinch of salt
• Apricot or jam of your choice slightly warmed

For the filling

• 200 grams flaked almonds
• ¾ cup of sugar
• 3 tbsp milk
• 145 grams butter

Instructions

• Preheat oven to 375° F.
• Grease and flour a loose-bottomed fluted tart tin.
• Place butter and sugar in the bowl of an electric mixer and beat until light and fluffy.
• Add the egg and oil, beat until combined.
• Add sifted dry ingredients and mix until dough comes together.
• Press dough into the prepared tin until the dough reaches up the sides.
• Prick all over with a fork and bake for 10-20 minutes until lightly golden.
• In the meantime, prepare the filling by placing all the filling ingredients into a saucepan and bringing to a boil. Turn the heat and allow to simmer for a few minutes.
• Remove cookie base from the oven and spread the jam, over the dough just to cover. Pour the filling over and spreading it evenly.
• Return to the oven for a further 15-20 minutes or until it’s a deep golden caramel colour.
• Allow to cool completely before removing from the tin.