Jamie's peanut butter and jam tart recipe
Jamie says: "A last-minute pud is always a great thing to have at Christmastime, so I’ve created one that uses storecupboard ingredients. Blind bake some shortcrust pastry and fill with peanut frangipane and raspberry jam – it's a winner every time." See method
- olive oil
- 425g pack shortcrust pastry
- 30g plain flour, plus extra for dusting
- 4 tbsp (110g) raspberry jam
- 200g unsalted peanuts
- 150g unsalted butter
- 150g caster sugar
- 2 large free-range eggs
- 50g quality dark chocolate (70%)
Each serving contains
of the reference intake
- Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease a 26cm loose-bottomed tart tin. Roll the pastry out on a flour-dusted surface until it’s about ½cm thick and it’s just larger than the tart tin. Lay it over the tin and ease the pastry inside, pushing it into the sides; leave any excess pastry hanging over the edge. Prick all over the base with a fork, then bake it for 10 mins.
- When it’s hot, press down any air bubbles in the pastry case. Use a sharp knife to cut away the overhanging pastry. Spread the jam into the base, using a spatula to spread and push it out to the edges in an even layer.
- Blitz 150g peanuts in a food processor to fine crumbs, then add the butter and sugar and whizz again. Crack in the eggs, add the flour and a pinch of salt; pulse until combined. Tip it into the pastry case and level it out with a spatula.
- Break over the chocolate and push it into the peanut frangipane, then bash up the remaining peanuts and sprinkle over the top.
- Bake for 35 mins on the middle shelf until golden and cooked through. Remove it from the tart case and serve hot or cold with crème fraîche or ice cream, if you like.
Tip: Add a little clementine zest to the frangipane and crème fraîche, or switch the jam for cranberry sauce.
See more Jamie Oliver recipes