Jam Tart

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Cow-a-bunga, we had company this weekend. I can’t even tell you the last time someone stopped by. Fortunately our darling sous chef is coming every other week for cooking lessons, but usually we don’t have a lot of adult type people.

We’ve had snow and ice for days, so that’s been keeping everyone at home, us included. If you don’t live in the Northwest, you probably think we’re a bunch of sissies when it comes to snow, but there are no flat spots here. We have great ski areas, but when you can’t even make it up to the passes you know you’re in trouble.

So, G and I decided we needed to have a few treats in the freezer in case someone else shows up. Our fingers are crossed.

This recipe is basically the jam bars grown up.

Preheat the oven to 350 degrees.

1 stick melted butter

1 ½ cups flour

1 ½ cups old fashioned oatmeal

½ cup brown sugar

½ teaspoon baking powder

A pinch of salt

1 egg

1 jar Belle Maman jam

In a large mixing bowl, combine all ingredients except jam.  Beat at a low speed until the mixture resembles coarse crumbs.

Set aside 2 cups of the mixture (about half). Press the remaining crumb mixture into the bottom of a greased and parchment lined 8×8″ or 9 x 9” pan.

Spread jam on top of crumb mixture, leaving ½” of edge on all four sides.

Once you’ve spread a layer of jam, crumble the reserved crumb mixture on top. Bake 40-50 minutes or until lightly browned.

*****from the Recipe Box:

You don’t even need to get your mixer out if your hands are able to wield a wooden spoon.

I wrap the whole pan uncut and put it in the freezer.

I used Wild Blueberry Jam and found it a little bland.

G says too much oatmeal.

and remember: I dusted once last week and it came back. I’m not falling for that again. Big Kiss, Lynn

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