This Jam Crumble Cake combines one of my crostata recipes with the crumble cake method, without the lattice top that you know I can’t make. To make a jam crumble (or nut crumble), you essentially make a shortcrust pastry dough and then fill it with your favorite jam (though of course, you can also use pistachio cream or hazelnut cream).
And now…
Ingredients:
- 350g (2 3/4 cups) all-purpose flour
- 150g (2/3 cup) butter
- 100g (1/2 cup) sugar
- 1 egg
- 1 packet (2 tsp) baking powder
- 1 pinch of salt
- 400g (1 1/2 cups) jam (or preserves)
How to prepare Jam Crumble Cake:
For the crumble base:
- In a bowl, combine the all-purpose flour with the sugar, baking powder, and a pinch of salt.
- Add the cold butter, cut into small pieces.
- Add the whole egg and start quickly working the ingredients with your fingertips.
- Process all ingredients very quickly until you obtain many crumbs.
- Divide the crumbs into two parts.
- Take a 20 or 22 cm (8 or 9 inch) diameter baking pan and line the bottom with damp, squeezed parchment paper.
- Put half of the dough crumbs on the bottom and press with your hands to form the base and a small edge.
For the jam crumble filling:
- Spread the jam or preserves of your choice on the base of the crumble cake, staying about a centimeter (1/2 inch) away from the edge.
- Cover the jam with the remaining shortcrust pastry crumbs, trying to cover it completely.
- Bake the jam crumble cake in a preheated fan oven at 180°C (350°F) for about 30 minutes, until the surface is golden brown and cooked.
Tips:
- You can replace part of the all-purpose flour with almond flour or hazelnut flour, about 50g (1/2 cup).
- You can replace the butter with oil.
- Process the ingredients very quickly to avoid overheating the shortcrust pastry.
- You can use any type of filling.
Enjoy your meal!
