With this being pancake day, I bet you were expecting to see a recipe for pancakes. You can find my recipe for Rise and Shine Buttermilk Pancakes over HERE. But I had other things on my mind last night. There's also a delicious link to my friend Erin's fantastic buttermilk syrup. The two together area absolute bliss . . .
We will probably have pancakes for our supper tonight, and I'll probably use Delia's Recipe. I reckon it is the best British pancake recipe, and can't be improved upon. We'll have them sprinkled with some castor sugar and lemon juice and they'll be just wonderful. We will really enjoy them, we really will!!
But right now as I write this, it's late Monday afternoon . . . and there are no pancakes in sight. There are these really tasty little Raspberry Jam tartlettes that I made earlier today though. Will they do???
I know, the recipe says Raspberry Jam Bars, but . . . if you cut them with a little round cutter, they become tartlettes. I think tartlettes look much tastier than squares, don't you?
Perfect little buttery bites, filled with crunchy oats and toasted almonds, and sweet raspberry jam. A delicious two bite snack, perfection . . . in every way.
Incredibly moreishly scrummy . . . almost too dangerous to be around. Trust me on this . . . but go ahead . . . you know you want to . . . lick the screen . .
Resistance is . . . futile.
*Raspberry Jam Bars*
Makes 16 squares, or 10 tarts
Printable Recipe
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.
