Jam jumble crumble tart
Ingredients
- 100 g (3½oz) desiccated coconut
- 100 g (3½oz) caster sugar
- 150 g (5oz) butter, cold
- 250 g (9oz) plain flour
- 2 tblsp beaten egg
- 1 tsp vanilla extract (optional)
- 340 g (12oz) raspberry jam
- whipped cream or vanilla ice cream, to serve
Method
- 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.
- 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. Serve slices with freshly whipped
cream or some good-quality vanilla ice cream.
