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Farfel Tart


  • 125 g butter
  • 100 g sugar
  • 15 ml oil
  • 5 ml vanilla essence
  • 1 egg
  • 280 g flour
  • 12 ml baking powder
  • 2 ml salt
  • 250 ml Rhodes Strawberry Fruit Jam

Hint: Farfel is actually small, pellet-shaped egg noodles, a popular Ashkenazi side dish, and because the top of this tart resembles the noodles, it is aptly named Farfel Tart.


Cream the butter and the sugar with the oil and vanilla essence till pale and creamy. Add the egg. Add the sifted dry ingredients and work the mixture into a dough resembling cookie dough.

Halve the mixture and place one half in the freezer for about half an hour. Preheat your oven to 180 C. Spray a springform tin or tart dish with non-stick spray. Press the un-frozen half of the mixture evenly across the bottom of the tin. Spread all of the jam on top. Grate the frozen half of the mixture on top of the jam. Bake for 40 minutes until golden. Cool and generously dust with icing sugar.

Serve with home-made custard.