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
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.
Pastry recipe from Michel Roux