Traditional Irish corned beef and cabbage prepared in the slow cooker that tastes as delicious as it looks. For those whose diets favor them, sweet potatoes are added.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ¾ cups all-purpose flour
- 9 tablespoons unsalted butter
- 1 teaspoon cold water, or more as needed
- 1 pinch salt
- 7 tablespoons unsalted butter, cubed
- ½ cup white sugar
- ¾ cup self-rising flour
- 2 eggs
- 6 tablespoons ground almonds
- 2 tablespoons milk
- ¼ teaspoon almond extract
- 3 tablespoons raspberry jam
- 2 tablespoons sliced almonds
Instructions
- Combine all-purpose flour and 9 tablespoons butter in the bowl of a food processor; pulse until they resemble bread crumbs. Add water and salt. Mix, adding 1 teaspoon water at a time as needed, until a dough forms that’s not too wet and sticky. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease a 7-inch loose-bottomed tart pan.
- Combine 7 tablespoons butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add self-rising flour, eggs, ground almonds, milk, and almond extract and mix well.
- Roll dough into a thin round on a lightly floured work surface. Press around the rim of the tart pan and trim off excess dough. Cover dough with raspberry jam. Spoon in almond filling and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top.
- Bake in the preheated oven until top of the tart is a nice golden brown, 25 to 30 minutes. Remove from oven and place on a cooling rack to cool, about 1 hour. Remove pan when tart is cool and place on a serving plate.
Nutrition Facts
| Calories | 475 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 15 g |
| Sodium | 191 mg |
| Sugars | 18 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Biggest issue was that my sponge was dry. Other than that its great. Just need to work out how to moisten the sponge.