Lovely, simple recipe for Jam Crumble Tart
125 g butter, softened
1/4 cup (100 g) sugar
1 XL egg
5 ml (1 teaspoon) vanilla extract
1,5 cups (225 g) cake flour
5 ml ( 1 teaspoon) baking powder
2,5 ml (1/2 teaspoon) salt
250 ml (1 cup) jam, slightly heated to a good spreading consistency
custard, whipped cream or ice cream, for serving (optional)
Place butter and sugar in a food processor (or bowl with electric whisk) and cream until smooth. Add egg & vanilla and mix until light and creamy.
Place flour, baking powder and salt in a mixing bowl and stir well with a whisk. Add it to the creamed mixture and pulse/mix until it comes together as a soft pastry. Turn out on a piece of cling film and refrigerate for 15 minutes.
In the meantime, spray a 23 cm fluted loose bottom tart tin with non-stick baking spray or brush with melted butter. Pre-heat oven to 200 C.
Use 2/3 of the pastry and press it into the base of the tin and slightly up the sides – I found that it works well when you wet your fingers lightly with water to prevent sticking.
Prick the pastry with a fork, then place a sheet of non-stick baking paper on top. Top with dry beans or rice and bake blind for 10 minutes.
Remove from the oven and remove the beans/rice and paper. Lower the temperature to 180 C.
Add the jam and spread evenly over the tart base with the back of a spoon – you need quite a thick layer as it will sink into the pasty when baked. Remove the remaining pastry from the fridge/freezer and use a grater to coarsely grated the pastry over the jam layer.
Neaten it up slightly, then bake for 25-30 minutes until golden brown and crisp on the edges.
Leave to cool for 30 minutes before cutting and serving. If serving warm, serve plated with custard/cream/ice cream. If serving cool, it can be eaten by hand.
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Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.