A little Cap..and a little sweet~
I am such a square person:)
I love little bites.. I bought this pan last year for crumb cakes..But when Marie posted her indescribably delicious Raspberry Tarts..I thought..Yes!
Make them in the little crumb pans..
Honestly..no matter what pan you make these in..they are absolutely supercalifragilisticexpialidociously good and easy.
Thanks again..and again Marie~
La Recette~
*Raspberry Jam Bars*
Makes 16 squares, or 10 tarts
140g (1 cup) flour
pinch salt
1/4 tsp baking soda
4 ounces (8 TBS) unsalted butter at room temperature
85g (1/2 cup) packed dark brown sugar
1/2 tsp vanilla or almond extract
50g (1/2 cup) oats
(not instant oats)
50g (1/2 cup) sliced almonds
4 heaped dessertspoons of seedless raspberry jam
Pre-heat the oven to 180*C/350*F. Line an 8 inch square baking tin with aluminium foil, leaving an overhang on two opposite sides. Set aside.
Cream together the butter and sugar until light and fluffy. Stir in the vanilla. Whisk together the flour, baking soda and salt. Stir this mixture into the creamed mixture. Stir in the oats and sliced almonds. Reserve 1.2 cup of this mixture and set it aside. Press the remaining mixture into the bottom of the prepared pan. Dollop the raspberry jam over top and spread it out with a rubber spatula to within 1/2 inch of the sides of the pan all around. Crumble the reserved oat mixture evenly over top.
Bake for 35 to 40 minutes until the dough is golden brown and the jam is lightly bubbling. Remove to a wire rack to cool completely.
Use the foil overhang to lift the baked mixture out of the pan. Cut into 16 squares with a sharp knife, or using a sharp two inch round cutter, cut it into small round tartlettes.
Un petit café..et ces barres savoureuses..Un délice~
Anywhere on earth~
