Jam Crumble Shortbread Bars

Method

1. 1. Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6. Place the coconut, sugar, butter and flour in a food processor and blitz until the mixture resembles breadcrumbs.
2. 2. Remove roughly 180g of this mixture and set aside for the topping. Add the beaten egg to the remaining mixture along with the vanilla extract, and blitz until the dough begins to clump together.
3. 3. Press the dough into the base and sides of a 23cm (9in) square tin with a removable base, until you have a smooth surface. Place in the oven on the middle shelf to bake for 10–12 minutes.
4. 4. Mix the raspberry jam with a spoon to loosen it. Remove the tart tin from the oven once baked 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.
   
5. 5. Remove from the oven and allow the tart to cool on a wire rack before removing from the tin, slicing, dusting with icing sugar and placing on a serving platter.

• Baking
• Shortbread
• jam bars
• bars
• raspberry jam

Ingredients

• US
• METRIC

You'll Need