China Xie Xie


This is a simple jam tart with a very light pastry, you find oil instead of margarine, warm water instead of vegetable milk and a little sugar. I propose it because it’s delicious, but mainly because it’s the last cake I made ​​in China before coming back to Italy for summer holidays! So it deserved a name and a look that reminded it! “Goodbye, China!” says the title!

200 gr of wholegrain kamut flour
50 gr of Manitoba flour (very strong Canadian flour)
60 gr of sunflower seed oil
60 gr of sugar cane
approx. 100 gr of hot water
1 teaspoon of cream of tartar
1 pinch of salt
zest of half a lemon
300 gr of home-made apricot jam

In a bowl, pour and mix flours, cream of tartar, salt, sugar and grated lemon zest. Then, add oil to the dry ingredients and then hot water; knead until you get a granular mixture, workable as a pastry.
Let it rest in the fridge for half an hour, wrapped in a cling film. After that, turn the oven on to 180°C, get 2/3 of dough and roll it out as the base of the tart; cover it with apricot jam or any jam you prefer, and, with the remaining pastry, make the usual crossed strips, or, as I did, create a nice face!

Bake for about 20 / 25 minutes, but adjust the baking time accordingly to your oven. Let it cool, sprinkle with icing sugar and enjoy it! My daughter Linda had a quarter of it after lunch all by herself, and wanted the big slice the mouth! And then she said: “Let’s leave a bit of it for when we’ll come back!” Don’t worry honey, mum will do it again!

Chef: CucinoInCina from VeganBlog

  1. ascanio 6 October 2011 at 06:15

    so nice and cheerful 🙂

  2. wendy 7 October 2011 at 06:02

    nice idea – for childern’s birthday parties as well!

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