Jam Crumble Shortbread Bars
Equipment
- Food processor
- Weighing scales
- Spatula
- Offset spatula
- Wire rack
Ingredients
- 150 g desiccated coconut
- 150 g caster sugar
- 200 g butter cold
- 300 g plain flour
- 1 egg beaten
- 1 tsp vanilla extract
- 400 g jam strawberry
Instructions
- Preheat the oven to 200°C (400°F/Gas 6). Place the coconut, sugar, butter and flour in a food processor and blitz until the mixture resembles breadcrumbs.
- Remove roughly 180g (6½oz) of the mixture and set aside for the topping. Add the egg to the remaining pastry mixture along with the vanilla extract, if using, and blitz until the dough begins to clump together.
- Press the dough into the base and sides of a 23cm (9in) tart tin, 2.5cm (1in) in depth and with a removable base, until you have a smooth surface. Place in the oven on the middle shelf to bake for 10–12 minutes. If you don't have a tin with a removable base, line a regular tin with baking paper to help lift the shortbread out at the end.
- Mix the strawberry jam with a spoon to loosen it. Remove the tart tin from the oven and spread the jam across the base. Use your fingertips to form little clumps of the reserved pastry mix, put these clumps on top of the tart and pop back in the oven to cook for 15 minutes until the topping is golden brown.
- Remove from the oven and allow the tart to cool on a wire rack before removing from the tin and placing on a serving platter.
Notes
One of the very first recipes I remember making was the little jam biscuits from Kids First Cookery Book which served as my excuse to make a mess of my mum’s kitchen. Perhaps it paid off in the end but either way the inspiration for these Jam Crumble Shortbread Bars were certainly from those early jam tarts. A very satisfying bake, in that the base and the crumble topping are made from the same dough. Switch up the jam as you wish and feel free to swap with whatever seasonal fruits you fancy.
Nutrition
Serving: 12gCalories: 315kcal
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