Tuesday, February 16, 2010
Blueberry Jam Tart
1 cup flour
1/4 tsp baking soda
8 T unsalted butter at room temperature
1/2 cup packed dark brown sugar
1/2 tsp vanilla or almond extract
1/2 cup non instant oats
1/2 cup chopped walnuts
6 heaped tablespoons of jam ( raspberry, blueberry etc)
Pre-heat the oven to 350 degrees.
Cream together the butter and sugar until light and fluffy. Stir in the vanilla. Whisk together the flour, baking soda and salt. Stir this mixture into the creamed mixture. Stir in the oats and sliced almonds. Reserve 1/2 cup of this mixture and set it aside. Press the remaining mixture into the bottom of the greased 8" X 8" pan. Dollop the raspberry jam over top and spread it out with a rubber spatula to within 1/2 inch of the sides of the pan all around. Crumble the reserved oat mixture evenly over top.
Bake for 35 to 40 minutes until the dough is golden brown and the jam is lightly bubbling. Remove to a wire rack to cool completely.