“J” was not an easy letter…I guess I could have done something “Japanese”, but since I’ve got so many delicious varieties of homemade jam in my fridge right now, I decided to make this jam tart (adapted from Vegetarian Cooking For Everyone by Deborah Madison).
This is a simple and delicious dessert. If you bake it in a pie pan, like I did, or a tart pan (with a removable bottom) and cut it into wedges, it’s a jam tart. You could also bake it in a square pan and cut it into bars.
The original recipe calls for all purpose flour but I substituted almond flour…you can try it either way, depending on whether or not you want it to be wheat-free.
Jam Oatmeal Tart (Jam Oatmeal Bars)
adapted from Vegetarian Cooking For Everyone by Deborah Madison
1/2 cup unsalted butter
1/2 cup organic confectioner’s sugar
1/2 cup organic brown sugar
1 egg, preferably organic and free-range
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. Himalayan or sea salt
1/2 -3/4 cup preserves (I used my pomegranate plum jam but you can use any high quality homemade or store-bought preserves such as fig for fig bars or tart or raspberry for raspberry tart or bars)
1 1/2 cups organic all-purpose flour (or almond flour for a wheat-free version)
3/4 cup organic rolled oats (add an additional 1/2 cup oats if using the almond flour)
Preheat oven to 350°F. Cream the butter with the sugars until light and fluffy. Add the vanilla and egg. Beat until smooth, and then add the dry ingredients.
Press 1/2 of the dough into a 8×10 inch baking pan, a 9 inch tart pan with a removable bottom, or a pie plate. Spread the preserves on top. Mix the rest of the dough with the oats and crumble it over the top. Bake until lightly browned on top, about 40 minutes. Let cool, and then cut into wedges (or squares).
Serve plain, or with Greek yogurt or crème fraîche or homemade vanilla or buttermilk ice cream.