Tahini Shortbread Jam Tart

Tahini tart shell and crumble sandwiching Blueberry Cardamom Spreadable Fruit.

Ingredients

1 cup tahini paste

1 cup sugar

½ teaspoon salt

1 egg yolk

2 cups flour

½ cup rolled oats

8 - 9 oz of jam (1 jar of Blueberry Cardamom used here)

Recipe

Preheat oven to 350 degrees F.

Line a 9” pie dish with parchment paper or grease with butter or oil.

Mix together tahini, sugar and salt with a wooden spoon or rubber spatula.

Add egg and mix in.

Add flour and oats and, using your hands or a fork, rub into the tahini mixture until crumbled and combined.

Reserve 1 cup of the crumble and keep in the refrigerator.

Turn the remaining dough into the prepared pan and press to flatten evenly.

Bake for 25-30 minutes, until the edges are browned.

Remove from the oven and spread the jam layer evenly over the baked bottom. Leave about ½ inch from the edge without jam.

Sprinkle the reserved crumble over the top of everything so it mostly covers the jam and the edges.

Bake for another 10-12 minutes until lightly browned.

Let cool before serving.