This one is a classic autumn recipe! It’s time to use all the jams that I made during summer! Tart is the easiest and most enjoyable way to use it for breakfast, dinner dessert or the time you come home after drinks and you just want a bite that will put you to sweet sleep. At least this is how I do … I hope I am not the only one.
IngredientsFor the filling
- 200 gr cherry jam
- 1 teaspoon fresh lemon juice
- 100 g plain flour
- 75 g rolled oats
- 75 g caster sugar
- 140 g butter, diced
- Roll out the pastry on a lightly floured surface to line a 22cm tart tin or 6 small 8 cm tart tins.
- Place in the tin, trim the edges of the pastry if required, and chill for 15 mins.
- Line the pastry with baking parchment and baking beans, then bake blind for 20 mins at 180°C
- Remove the beans and paper, then cook for a further 15 mins until the base is biscuity.
- Remove from the oven and allow to cool slightly.
- Mix jam with lemon juice
- Τo make the crumble topping, mix the flour, oats and sugar with a pinch of salt, then rub in the butter until you have an uneven crumbly mix.
- To assemble the tart, pour the cherry jam into the tart shell so it comes just below the top, sprinkle over the crumble topping and cook for 25-30 mins or until the crumble is golden and the jam is bubbling around the edges.
- Serve warm with cream or custard if you like.