Jam Tart with Almond and Oat Crumble

July 13, 2011

My immune system has officially failed this year. It use to be a hard bitch of steel against nasty germs and infections but now it seems to be losing its edge. When I was young, my sick-girl diet usually consisted of bland chicken broths or plain ol’ jam sandwiches, which was as depressing as being confined to your bed with a fever. I mean, if you’re feeling like crap, then crappy tasteless food will only make you feel worse, am I right?

During my last bout of sickness (I just can’t shake off this cold dammit!), I’ve been craving for chocolate cake, ice cream and general sweet stuff in a bad bad way. Which brings me to this jam tart. With a few basic ingredients, you could bake up this beautifully simple and nostalgic dessert and use up that old jar of jam at the same time. Or for extra brownie points, a batch of homemade jam would certainly take this tart up a few special notches. Forget the boring jam sandwiches and other depressing sick food, desserts such as these are a way better treatment for your winter ills.

 


Jam Tart with Almond and Oat Crumble


Paté Sucrée (Sweet Pastry)

250g plain flour
100g cold butter, cubed
100g icing sugar
Pinch of salt
2 eggs, at room temperature

Almond and Oat Crumble

40g plain flour
40g brown sugar
35g almond meal
25g cool butter, chopped
40g rolled oats
Flaked almonds (optional)

Approx. 450g of jam


Method

To make the pastry, in a food processor, pulse the flour, butter, sugar and salt until it resembles coarse breadcrumbs. Add the eggs and process until it just comes together. Tip out the dough and gently knead into a ball of dough. Pat into a flat disc, wrap well in cling wrap and rest for 1-2 hours in the fridge (will keep for a few days in the fridge and the freezer for up to 3 months).

Roll out the rested pastry to a 3mm thick round and line a lightly greased 24cm loose-bottomed fluted tart tin, trimming off the excess. Chill for a further 30 minutes in the fridge.

Preheat oven to 180°C. Crumple a large sheet of greaseproof baking paper, line the chilled pastry then fill it with baking weights or dried beans/rice. Bake in the oven for 20 minutes.

Remove the paper and baking weights and bake for a further 5 minutes. Remove from oven and cool for 20 minutes. Lower the oven temperature to 170°C.

To make the crumble, mix together the flour, sugar and almond meal. Rub the cubes of butter into the dry ingredients until the crumbs are the size of peas. Stir through the rolled oats and flaked almonds and chill in fridge until required.

Spread the jam evenly over the dough and sprinkle over the crumble.

Bake for about 20-25 minutes or until the crumble is golden brown. Remove from oven, cool completely and serve at room temperature.

 

Print this recipe

 

Pastry recipe from Michel Roux

 

 

{ 35 comments… read them below or add one }

muppy August 2, 2011 at 08:55

this looks amazing!! i really hope your over all the sickness.

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Hayley Daen July 25, 2011 at 13:17

hope you start feeling better soon! I know sweets always brighten my day when I’m under the weather

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Citrus and Candy August 1, 2011 at 23:35

Hi Hayley, thanks so much. The power of sugar is a wonderful thing indeed :)

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angie July 24, 2011 at 03:39

This tart looks good enough to cheer up the winter blues, wouldn’t mind a slice of this and a cup of tea in bed while resting up to cure the cold/flu bug

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Citrus and Candy August 1, 2011 at 23:35

Don’t forget the trashy dvds Angie! Hope you feel better soon xx

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dessertguts July 21, 2011 at 17:24

hello, this dessert looks wonderfully yummy! do you have any suggestions for someone who doesn’t own a food processor on how to go about making (or buying!) the sweet pastry? thanks :)

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Citrus and Candy July 21, 2011 at 17:32

Hi there!

To make the pastry by hand, make sure the butter is slightly softened. You can either use a bowl or your bench space. Put the flour in a mound and make a well in the centre. Add the sugar, salt and butter and mix with your fingertips. Gradually draw in the flour into the centre mixing and rubbing with your fingertips as you go until the dough is slightly grainy. Make another well then add the eggs and work them into the dough until it begins to hold together. When it is well mixed, knead it a few times with the palm of your hand until smooth. Then wrap into a disc then refrigerate.

The basic gist with most pastries is butter rubbed into flour+sugar+salt then egg to combine and gently kneaded into a dough. Hope this helps!

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Christine July 17, 2011 at 12:00

looks beautiful! seems like being sick has still not deterred your impressive baking skills.. :) hope you feel better soon!!

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Citrus and Candy July 20, 2011 at 00:15

Aww Christine, thanks for you lovely words! Things are looking up healthwise yay!

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shaz July 16, 2011 at 16:57

Awww poor you! Hope you feel better soon. Forget chicken soup, my MIL usually suggests a shot of brandy ;P That tart is beautiful, I love baked goods with an oaty topping.

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Citrus and Candy August 1, 2011 at 23:38

Shot of brandy! I think I like your MIL very much lol!

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chopinandmysaucepan July 16, 2011 at 16:01

Looks pretty delicious!

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Citrus and Candy August 1, 2011 at 23:40

Thank you so much!

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Nic@diningwithastud July 15, 2011 at 09:20

Such a great winter dish! I want to skip lunch and eat this instead ;)

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Citrus and Candy August 1, 2011 at 23:38

Hi Nic, and there’s nothing wrong with having dessert for lunch and dinner am I right? ;)

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amandepomme July 14, 2011 at 19:54

Recipe is great!
I want to make it :)
So…. I have a question.
how much is this tart’s size?

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Citrus and Candy July 15, 2011 at 00:19

Hi there, I used a 24cm fluted tart tin. Thanks for dropping by :D

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christine July 14, 2011 at 18:02

absolutely gorgeous!

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Citrus and Candy July 15, 2011 at 00:19

Thank you!

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Keely aka The Richest Girl in Bondi July 14, 2011 at 13:51

Aw don’t be too hard on your immune system – it seems like a lot of people (more than usual) are struggling with sickness this winter. And if you weren’t sick you’d have no excuse to indulge! Love the crumble desserts doing the rounds at the moment – and being teamed with jam makes this one extra special.

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Citrus and Candy July 15, 2011 at 00:20

Hi Keely, LOL I like to think that there’s always an excuse to indulge! It does seem to be a bad winter all round hasn’t it? :(

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mademoiselle délicieuse July 13, 2011 at 22:45

Us and our germs this winter! But you just gave me a brilliant idea for using up some jam…well, marmalade coz I don’t like it on toast much =p

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Citrus and Candy July 15, 2011 at 00:20

This tart certainly does beat ye olde bread/toast! And boo to germs. I think if S gets sick again, I’m forcing a quarantine!

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Sasha @ The Procrastobaker July 13, 2011 at 20:42

This looks delightful and so easy too! I am definitely going to give this a go sometime, i love anything jammy..pastry..crumbly..ie this looks perfect! Beautiful photos as always :)

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Citrus and Candy July 15, 2011 at 00:21

Thank you so much! Hope you enjoy it :)

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chocolatesuze July 13, 2011 at 19:10

get better! *hugs*

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Citrus and Candy July 15, 2011 at 00:21

Awww thank yoooooou

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betty July 13, 2011 at 15:53

looks good Karen!

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Citrus and Candy July 15, 2011 at 00:21

Thanks Bets!

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julia July 13, 2011 at 14:58

looks wonderous!

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Citrus and Candy July 15, 2011 at 00:22

Cheers Julia! Was certainly a perfect afternoon pick-me-up!

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Martyna (Wholesome Cook) July 13, 2011 at 12:02

I love a good crumble in winter and this is great because you can customise the filling to whatever you have on hand or like – just hope the “medicinal” value of the tart works for you. Lots of warm hugs!

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Citrus and Candy July 15, 2011 at 00:22

Hi Martyna, lol sugar always works wonders :) Yep I love a versatile tart myself and I can imagine how good this would be with apples or pears :)

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Ashlae July 13, 2011 at 08:31

Not only does this sound delicious, it looks beautiful. I’ve been really into crumble tops lately.. especially atop fruity desserts.

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Citrus and Candy July 15, 2011 at 00:24

Hi Ashlae, I love crumble desserts too. This jam was perfect for a quick dessert but it’d also be brilliant with apples, pears or even berries :)

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