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.
Ingredients
For the filling-
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- 200 gr cherry jam ,
- 1 teaspoon fresh lemon juice
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- 100 g plain flour ,
- 75 g rolled oats ,
- 75 g caster sugar ,
- 140 g butter, diced
Instructions
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- 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.
