Oat Crunch Tart

A favourite recipe of my Mother’s. Easy to make and fills hungry children.
225 g 8 ozs short crust pastry
1 jar vegan jam
50 g 2 ozs Granose/vegan margarine
50 g 2 ozs sugar
125 g 4 ozs oats
Line an oblong tin with short crust pastry. Spread the jam evenly over the pastry.
Cream the margarine and sugar together then rub in the oats to form crumbs. Spread the oat crumbs on the top.
Bake in oven 180C, 350F, Gas Mark 4 for 20 minutes.
Cut into squares when cold.
Serve : as cake squares,
hot or cold as a sweet with coconut cream or soya custard.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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