Presh_eats

Eggless Jam, coconut and almond tart


INGREDIENTS
125g butter
2 tablespoon oil
2 tablespoons sour cream
3 tablespoons castor sugar
1 tsp vanilla essence
1/2 cup of maizena
1.5 to 2 cups cake flour - add more if needed
2 teaspoons baking powder
1 jar apricot or strawberry jam - I used Bonne Maman
Desiccated coconut - optional
Flaked almonds - optional
Icing sugar - for dusting

METHOD
Pre-heat oven to 180°C. Grease and line a 20x30cm baking tin.
Cream butter and sugar very well. Add oil, sour cream and vanilla essence and beat well. Add maizena, flour and baking powder then mix to a soft dough. Divide dough into 1/3 and 2/3’s. Press 2/3 portion of dough into prepared pan and prick with a fork. Chill the other portion.
Bake for 5 minutes and remove - allow to cool.
Spread jam onto dough once it’s cooled. Cover with coconut and almonds.
Grate chilled dough over the jam.
Bake 10-15 minutes until golden brown.
Sift icing sugar over as soon as it comes
out of the oven. Leave to cool in pan for a few minutes before cutting into squares.