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Donal Skehan
Jam Crumble Shortbread Bars | DonalSkehan.com
  • desserts-baking

Jam Crumble Shortbread Bars

May 30

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.

  • time 45mins
  • serves Serves 12
Method
  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. 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. 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.
  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. 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.

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Ingredients

5 oz desiccated coconut

5 oz caster sugar

1 1/4 stick butter, cold

10.5 oz plain flour

1 large free range egg, beaten

1 tsp vanilla extract 

14 oz raspberry jam

Icing sugar, to dust

150g desiccated coconut

150g caster sugar

200g butter, cold

300g plain flour

1 large free range egg, beaten

1 tsp vanilla extract 

400g raspberry jam

Icing sugar, to dust

You'll Need

Food processor

23cm (9in) tart tin, 2.5cm (1in) in depth and with a removable base

 

 

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