Tafell Fricyll a Cheirch (Apricot and Oat Slice) is a classic Cymric (Welsh) recipe for an apricot and coconut and oatmeal filled tart served as slices. The full recipe is presented here and I hope you enjoy this classic Welsh version of Apricot and Oat Slice.
180g of flawd brown
180g o flawd plaen gwyn
90g o fenyn
90g o lard
45ml o ddŵr oer
I'r Llenwad:
225g o jam bricyll
225g o fenyn
225g o geirch
225g o siwgwr Demerara
225g o coconyt wedi gratio
blas almwn
Dull:
Cymysgwch y blawdiau ynghyd yna torrwch ym menyn a'r lard yn giwbiau a rhwbiwch i fewn i'r blawd gyda blaen bysedd nes fod y cymysgfa yn debyg i friwsion mân. Ychwanegwch ddigon o ddwr i ddod a'r pastai gyda'i gilydd fel toes. Trowch y pastei ar wyneb blawdiog a rholiwch allan yn ddigon tenau i wneud crwst ar fas pastei tenau tua 25cm o ddiamedr.
Taenwch y jam bricyll dros y crwst. Ychwanegwch gweddill y menyn a'r siwgwr i sosban a toddwch y cyfan ar wres isel. Tynnwch oddi ar y gwres cyn cymysgu'r ceirch, y coconyt a'r blas almwn i fewn. Taenwch y gymysgfa yn wastad dros y jam yna rhoddwch y dafell mewn popty wedi ei gyn-gynhesu i 190°C. Pobwch am tua 20 munud neu nes i'r pastei fod yn euraidd.
Gadewch i'r gacen oeri yna torrwch mewn darnau fel bysedd cyn gweini.
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For the Filling:
225g apricot jam
225g butter
225g fine oatmeal
225g Demerara sugar
225g grated coconut
almond essence
Method:
Combine the flours in a bowl then cut the butter and lard into fine dice. Add to the flour mix and rub in with your fingers until the mixture resembles fine breadcrumbs. Add just enough water to bring the mixture together as a fine dough then turn onto a lightly-floured work surface. Roll out so the pastry is large enough to cover the base of a 25cm diameter pastry case.
Spread the apricot jam over the base. Meanwhile add the butter and sugar to a saucepan. Heat gently until melted and combine then take off the heat and add the oatmeal, coconut and almond essence. Beat to combine then spread evenly in the pastry shell. Place in an oven pre-heated to 190°C and bake for about 20 minutes, or until the pastry is golden.
Allow the pie to cool then cut into fingers before serving.
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